Black Cherry Cup Christmas Cookies are a grown-up spin on the traditional by ditching the canned pie filling, and making our own luscious filling complete with a touch of brandy.
Every December when I make Christmas cookies, these are the first ones I make. My recipe is adapted from an old family recipe. The original recipe uses canned pie filling, but in recent years I’ve started making my own filling and sprucing it up with some bandy.
Black Cherry Cup Christmas Cookies
For the crust
- 8 oz cream cheese
- 1 c butter
- 2 c all-purpose flour
For cherry filling
- 5 c frozen cherries
- 2 T fresh lemon juice
- 2/3 c granulated sugar
- 4 T cornstarch
- 2 T brandy
- 1/4 t ground cinnamon
- pinch kosher salt
- powdered sugar for dusting
- For the crust, let the cream cheese and butter soften, then combine. Stir in flour. Shape into 1-in balls. Using a muffin tin for miniature muffins, use each ball to line cups.
- In a medium saucepan, combine the ingredients for the filling (all listed except the powdered sugar). Simmer gently ~5 minutes until gelled.
- Fill each crust lined cup with 3 cherries and some sauce (be careful not to over fill). Bake at 350 for 25-30 min or until crusts are lightly browned. Once cool, dust with powder sugar. Makes 48 cookies.
- To store: put cookies in a single layer in a large ziploc bag. I store them in the freezer.