Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Gluten-Free Cherry Tassies

Gluten-Free Allspice GingerbreadBake up a classic holiday treat that's delicious AND gluten-free for sharing with family and friends—or at the annual cookie exchange.

Recipe Ingredients:

48 maraschino cherries with stems (approximately 2 - 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 (2 sticks) 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
1/2 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Cooking Directions:

  1. Preheat oven to 325°F (160°C). Lightly spray 48 mini muffin cups with non-stick cooking spray. Pat the maraschino cherries dry with paper towels.
  2. 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.
  3. 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 and indentation in each ball.
  4. 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 3/4 teaspoon of the mixture into each dough ball indentation. Place a maraschino cherry in each cookie with the stems up.
  5. 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.

Makes 4 dozen cookies.

Recipe and photograph provided courtesy of; through ECES, Inc., Electronic Color Editorial Services.