I repeat:
Cherry & Raspberry Sugar Cookie Tassies with HERSHEY’s Spread!
I’m not even kidding…
If you read my last HERSHEY’s Spread post, you may or may not have gotten all drooly over the crêpes…with CHOCOLATE IN THEM.
Disclosure: I want to thank HERSHEY’s for sponsoring this post, providing delicious items for the giveaway (see end of post), and challenging me to come up with a recipe to share because this is definitely a new family favorite!
And now I give you Cherry and Raspberry Sugar Cookie Tassies with HERSHEY’s Spread!
I just had a vision.
Not of sugar plums…. but of raspberries and maraschino cherries.
And sugar cookie dough.
And dreamy, creamy, spreadable chocolate…
No one will say no to this “BE MINE” invitation, right?
It actually took me a couple of “good old college tries” before I achieved sugar cookie tassie success. But I worked out the bugs so you don’t have to.
You want to hear the story?
And by story I mean RECIPE.
First, gather raspberries and maraschino cherries…
And of course YOUR HERSHEY’s Spread of choice.
I chose straight-up chocolate (there’s also hazelnut and almond, FTR).
You also need sugar cookie dough. I went simple … I used dough I purchased in the store’s refrigerator section.
You can TOTALLY make your own.
But I chose store-bought dough.
On account of the fact I wanted to do that.
You will also need mini cupcake tins.
Herefollows the directions to how I created Raspberry and Cherry, Chocolate Filled Sugar Cookie Tassie MAGIC…
Grease your tin.
Add dough to tin.
(I cut one inch slices along the dough roll. I cut those into quarters.)
Then roll dough into balls like this:
Press the balls down a bit.
We are going for flat. Ish. 
See? Pressed sugar cookie dough is pressed…
Then I chanted, “I will not eat more raw cookie dough. I will not eat more raw cookie dough.”
It didn’t help.
Cook the dough in the tins per package (or recipe) directions. If the directions call for 10-12 minutes, err on the 12 minute side. I tested this theory. Several times.
The cookie dough needs to be cooked if it is going to receive and hold delectable cherries or raspberries and HERSHEY’s Spread.
You may need to keep a close eye during those last couple of minutes in the oven. If you like the cookie cup browner, that’s cool too. Let it cook 13 minutes, you crazy kid, you! That is better than not cooked enough, for if it does not cook enough the filled tassie will not easily eject from the tin and then you will have to eat your yummy tassie like… an… an animal.
They are still delicious licked straight from the muffin tin (I MAY OR MAY NOT KNOW FROMÂ EXPERIENCE), but that is not the ideal method of sugar cookie tassie consumption.
Nor display.
Not that they will be displayed long. These babies were born for eating.
Please don’t take that last sentence out of context.
I digress.
Remove your cookie cups from the oven. The dough looks almost “fallen cupcake-y”, but the cups need to be more “cup-y” than “fallen cupcake-y”. See:
Some people may have a tart tamper/press/doohickey on hand.
NOT ME.
But I do have wine corks.
Lightly press the end of a wine cork into the baked sugar cookie dough.
It looks like this:
Don’t worry about the rough edges.
No one will notice.
I promise.
Then… add a raspberry or maraschino cherry to each cup:
THEN… BRING ON THE CHOCOLATE.
Scoop up a generous teaspoon of HERSHEY’s Spread…
Get that chocolate onto those raspberries and cherries.
Pop cups back into the oven for a minute.
Or maybe two.
To get the chocolate a little melty.
Remove the tassies.
Use a knife to spread the chocolate out a bit…
And top with a slice of raspberry or cherry so folks know what fruit, chocolatey goodness is headed their way…
And… Enjoy! I am pretty comfortable saying you will.
And were I a bettin’ woman, I’d bet you better make a lot of these on account of the fact THEY ARE SO DELICIOUS and your family will tear through them like a thing that tears through things.
*Originally published January 2014*
