Jenny's blog: "good stuff to eat"

1/2 recipe Sugar Cookie Dough, at room temperature, chilled Confectioner's sugar, for rolling 1/2 cup seedless raspberry or cherry jam 36 canned or jarred whole dark cherries in syrup, drained Equipment: Non-stick mini-muffin tin Preheat the oven to 375 degrees. Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. Using a round cookie cutter the same diameter as the top of the muffin tin cups (about 2 inches), cut 36 rounds of dough. Gently press a dough round into each muffin cup and press evenly into the sides and bottom of the cup. Continue with remaining dough rounds. Bake until set and edges are light golden, about 10-12 minutes. Let cool in the pan completely before removing with a small offset spatula. Heat the jam in a small saucepan over medium heat until melted. Add the cherries and stir gently to coat completely. With a small teaspoon, transfer a cherry into each tart shell and drizzle with a little more warm jam. Allow to cool and set. Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 10-12 minutes Yield: About 3 dozen