Peeptoe Pumps and Pearls

Last Thursday morning I got an urgent call from work. My co-worker was in Corpus Christi and he was very sick. He couldn't even leave his hotel room. Work needed me in Corpus as soon as possible. I was a little stressed, it's about 3.5 hours from Houston but I made it and I was able to finish his project. I found out what was wrong with my co-worker. Trust me, you don't want to know but he's doing much better.

Anyway, on the way home I decided to stop in San Antonio and visit my family. Friday night after dinner and a visit with my grandparents, my mom and I made Cherry Tassies. Yummm...

Cherry Tassies

1 1/4 cups butter, softened

2 1/4 cups powdered sugar

1 tsp. baking powder

1/2 tsp. salt

2 tsp. vanilla

1 egg

2 1/2 cups all-purpose flour

48 red maraschino cherries with stems, drained

coarse sugar

Preheat oven to 350. In a large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1.5 cups of the powdered sugar, the baking powder, and salt. Beat in the vanilla and egg. Beat in as much of the flour as you can; stir in remaining flour.

Place remaining 3/4 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.

Place cherry, stem side up, in each cup. Bake for 10-15 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 minutes in pan. Carefully transfer to rack to cool completely.