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¼ cup butter
½ cup sugar
½ cup brown sugar
2 eggs, separated
1 Tablespoon maraschino cherry juice
1 cup flour
¼ teaspoon baking powder
24 Maraschino cherries
1 cup pecans, finely chopped
Powdered sugar
Cream butter and sugar together. Mix in beaten egg yolks, cherry
juice, flour and baking powder. Beat egg whites until stiff and
fold into mixture. Grease mini muffins tins and sprinkle bottom
with chopped pecans. Place 1 teaspoon dough in each and place cherry
on top. Add another teaspoon full of dough and sprinkle top with
pecans. Bake at 350°F for 10 minutes. Remove from muffin tins
and roll in powdered sugar while still warm. Makes 24 mini muffins.
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