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CHERRY TASSIES

Ingredients: 
1 1/4 Cup butter, softened
2 1/4 Cup powdered sugar
1 Tsp baking powder 
1/2 Tsp salt
1 Tsp peppermint extract 
1 Tsp vanilla
1 Egg
2 1/2 Cups all-purpose flour 
1/2 Cup finely crushed striped round peppermint candies (about 18)
48 Red maraschino cherries with stems

Directions: 
1. Preheat oven to 350F. In large mixing bowl beat butter for 30 seconds on high.  Gradually beat in 1 1/2 cups of the powdered sugar, the baking powder, and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies. 
2. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1 inch balls; roll in powdered sugar.  Press each ball into the bottom and sides of a 1 3/4-inch muffin cup. 
3. Place cherry, stem side up, in each cup.  Bake 10 to 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 minutes in pan and transfer to rack to cool completely. 

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