This is truly a magical time of the year. Religions around the world and across the boards celebrate miracles, a spirit of giving pervades, people are kinder somehow and then, of course, there are cookies – lots and lots of cookies!
Another tassie recipe you ask? Yes, as I mentioned in my previous post, I just love tassies. Cookies that look like mini tarts, tassies are not only pretty but are also simple to make. And while it would be considered very bad form to shove a whole tart in your mouth, it is perfectly acceptable with a tassie!
These gluten free cherry tassies are sweet looking cookies that just scream holidays to me – a rich, flaky cookie crust encasing a bight red maraschino cherry with a sweet dab of filling. In fact if you can find green maraschino cherries (which sadly I could not) you can do a mix of both red and green and you have Christmas right there on a plate of cookies.
So I think we have established tassies of all sorts are a favorite of mine, what’s your favorite cookie?
Gluten Free Cherry Tassies Recipe
Ingredients
- 48 maraschino cherries with stems, (approximately two 10-ounce jars) drained with 2 tablespoons juice reserved
- 1 cup superfine white rice flour*
- 1/3 cup superfine sweet rice flour*
- 1/3 cup millet flour*
- 1/3 cup potato starch, (not potato flour)*
- 1 teaspoon xanthan gum*
- 1 cup unsalted butter,, at room temperature
- 6 ounces cream cheese, , at room temperature
- 1/4 teaspoon kosher or fine sea salt , – use divided
- 1 tablespoon unsalted butter, , melted
- ½ cup granulated sugar
- 1 large egg, , lightly beaten
- 1 teaspoon pure vanilla extract
Instructions
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Preheat oven to 325 degrees. Lightly spray 48 mini muffin cups with non-stick cooking spray. Pat the maraschino cherries dry with paper towels.
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In a large mixing bowl whisk together the flours, starches and xanthan gum. If using an all purpose gluten free flour in place of the flours and starches, omit this step.
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In the bowl of a food processor, combine the 1 cup of butter and cream cheese and process until blended. Add the flour mixture or all purpose gluten free flour blend and 1/8 teaspoon salt to the processor and blend until mixed. Do not over process. Using a small ice cream scoop or spoon, scoop out about 1 tablespoon of dough per cookie and roll into balls. Place the balls into the prepared muffin tins. Using your thumb or the end of a French rolling pin, make an indentation in each ball.
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In a small bowl, whisk together the 2 tablespoons reserved maraschino cherry juice, the 1 tablespoon melted butter, remaining 1/8 teaspoon salt, sugar, egg and vanilla extract. Put about ¾ teaspoon of the mixture into each dough ball indentation. Place a maraschino cherry in each cookie with the stems up.
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Bake for 25 minutes or until the cookies are lightly browned and the filling is set. Let cool in the pans for 5 minutes and then remove to a wire rack to finish cooling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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