Cheery cherry treats

CHERRY CROWNED GEMS
1(10-ounce) jar (or 24 ) maraschino cherries with stems
1(15.25-ounce) can pears in heavy syrup
3/4cup granulated sugar
1/4cup butter or margarine, melted
1large egg
1teaspoon almond extract
3/4cup all-purpose flour
1/3cup sliced almonds
Granulated sugar
Sliced almonds for garnish, optional
Drain maraschino cherries. Pat dry with paper towels to remove excess moisture. Set aside. Drain pears and finely chop. Put chopped pears on paper towels to remove excess moisture. Set aside.
Combine 3/4 cup sugar, butter, egg and almond extract in a mixing bowl; beat with an electric mixer until smooth. Stir in flour; mix well. Fold in drained chopped pears and 1/3 cup almonds. Spoon about 1 tablespoon batter into 24 paper-lined miniature muffin cups. Sprinkle with sugar. Place a drained maraschino cherry on top of each muffin.
Bake in a 375-degree oven for 25 to 27 minutes, or until light golden brown on the edges. Let cool 5 minutes in pans. Remove to wire racks to cool completely. Garnish each with a sliced almond, if desired. Store in a single layer in an airtight container.
Makes 24 mini-muffins.
CHERRY RUGELACHPastry:
1cup butter or margarine, softened
1/3cup (1/3 of an 8-ounce package) cream cheese, softened
2cups all-purpose flour
1/4cup granulated sugar
Filling:
1(16-ounce) package (about 1-3/4 cups) frozen sweet cherries
1/2cup granulated sugar
1tablespoon cornstarch
1/2cup chopped walnuts
Egg Wash (1 egg whisked with 2 tablespoons cold milk or water
Additional granulated sugar
For pastry, beat butter and cream cheese with electric mixer until smooth. Add flour and sugar; beat on low speed until crumbly. Turn mixture onto floured board; knead until dough forms. Cover and set aside while preparing filling.
For filling, coarsely chop frozen cherries. Combine sugar and cornstarch; mix well. Combine chopped cherries and sugar mixture in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered 5 minutes, or until thickened, stirring occasionally. Remove from heat; stir in walnuts. Let cool in refrigerator 30 minutes.
On a lightly floured surface, roll one-third of dough into a 10-inch circle. Spread dough with about 1/2 cup cherry filling, leaving a 1/2-inch border. Cut circle into 8 wedge-shape pieces. Roll up dough, beginning at wide end of each wedge.
Place cookies, tip side down, about 2 inches apart on lightly greased cookie sheet. Repeat with remaining dough and filling. Brush each cookie lightly with egg wash and sprinkle with granulated sugar.
Bake in a preheated 350-degree oven 15 to 20 minutes, or until golden brown. Transfer to wire racks to cool.
Make 24 cookies.
HOLIDAY CHERRY PIE
1(16-ounce) package (about 1-3/4 cups) frozen sweet cherries
1(8-ounce) package cream cheese, softened
1(14-ounce) can sweetened condensed milk (NOT evaporated milk)
1tablespoon lemon juice
1/4teaspoon almond extract
1(8-ounce) container frozen whipped topping, thawed
2(8-inch) chocolate crumb pie crusts
Chop cherries while frozen. Keep frozen until ready to use.
In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Gradually add sweetened condensed milk; mix well. Add chopped cherries, lemon juice and almond extract; stir just until combined. Fold in whipped topping.
Pour cherry mixture evenly into pie crusts. Freeze 8 hours or overnight. Cut into serving-size pieces. Garnish as desired. Serve immediately; pie slices thaw quickly. Store leftovers, covered, in freezer.
Makes 2 (8-inch) pies; 12 servings.
For additional recipes, visit www.nationalcherries.com and www.usacherries.com.