Ingredients

2 cups flour

1 teaspoon baking powder

1⁄2 cup unbleached cane sugar

1⁄2 cup brown sugar

1⁄2 cup butter

1 egg

1 teaspoon vanilla

1⁄4 cup maraschino cherry juice

24 maraschino cherries

1⁄4 cup powdered sugar

Directions

Heat oven to 350 degrees.  Spray a 24 count mini muffin pan with non stick cooking spray.  Set aside.

In a large bowl, beat together the butter, cane sugar and brown sugar on high for about 2 minutes.

Add egg, vanilla and cherry juice.  Beat well on high for another 2 minutes.

In a medium sized bowl, sift together the flour and baking powder.  Add to the butter/egg mixture.  Beat on high until well blended, 2 to 3 minutes.

Place one teaspoonful of batter into each of the 24 mini muffin pan cups.  Place a maraschino cherry into the center of each.

Bake at 350 degrees for about 20 to 22 minutes or until toothpick inserted comes out clean.

Let stand for 10 minutes.  Using a thin knife, gently loosen each mini muffin from the side of tin and place on a rack to cool.  Let cool for about 15 minutes.  Sift powdered sugar over.

Makes 24.