Cherry Topped Chocolate Tassies

Ingredients

• 1/2 cup butter, softened
• 1/2 package (4 oz) cream cheese, softened
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate chips (I didn't have miniature, so I used regular chips)
• 24 maraschino cherries, drained

Directions

• Heat oven to 350 degrees. Spray 24 mini muffin cups with cooking spray.
• In medium bowl, beat butter and cream cheese with electric mixer on medium speed until well mixed.
• On low speed, beat in flour and salt until dough forms.
• Shape dough into 24 (1 1/4-inch) balls. Press in bottom and up sides of muffin cups.
• Fill each cup with about 2 teaspoons chocolate chips. Top each with a cherry.
• Bake 13 to 16 minutes or until edges of cups are golden brown. Cool 10 minutes.
• Remove from muffin cups to cooling rack; cool completely.
• *These tassies are fragile when they’re hot, so it’s important to let them cool 10 minutes before removing from the muffin cups. They set up firm once they are completely cooled.