Cherry Baskets "Sweetheart"

Ingredients:

Filling tartlets

• Half batch sugar cookie dough (chilled), recipe below
• Powdered sugar for work
• 0.5 cup pitted raspberry or cherry jam
• 36 canned whole dark cherries in syrup, drained

All-Purpose Sugar Cookie Dough

• 3 cups premium flour
• 3/4 tsp baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup of sugar
• 1 egg, beaten
• 1 tbsp. milk
• Powdered sugar for working with dough
• Special equipment: mini muffin tin with non-stick coating, round cookie cutter with a diameter of 5 cm.

Preparation:

1. Preheat oven to 190°C.
2. Dust your work surface and rolling pin with powdered sugar and roll out the dough (see note) to a thickness of 0.3 cm. Move the dough constantly to prevent it from sticking, and add more powdered sugar to the work surface and rolling pin as needed. Using a round cookie cutter the same diameter as the top edge of a mini muffin tin (approximately 5 cm), cut out 36 circles from the dough.
   
   Note
   For work you will need half of the dough, and the other half can be baked in the form of cookies (point 5).
3. Gently press the dough into the pan and press it evenly against the sides and bottom. Line the remaining dough circles in the same manner. Bake until the edges are light golden brown, about 10-12 minutes. Let cool completely in the pan, then remove the dough using a small offset spatula.
4. Filling tartlets.
   
   In a small saucepan, heat the jam over medium heat until melted. Add the cherries and gently toss to coat completely. Arrange a cherry in each tartlet and drizzle with a small amount of warm jam. Let cool and set.

5. All-Purpose Sugar Cookie Dough

   
   Sift the flour, baking powder, and salt into a bowl. Set aside. Place the butter and sugar in a large mixer bowl and beat until light and fluffy. Add the egg and milk and beat until smooth. Reduce mixer speed to low and gradually add the flour. Knead until the dough pulls away from the sides of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
6. Preheat oven to 190°C.
7. Dust your work surface with powdered sugar. Remove one portion of the dough from the refrigerator, dust a rolling pin with powdered sugar, and roll it out to a thickness of 0.5 cm. Move the dough constantly to prevent it from sticking. If the dough becomes too sticky while rolling, place it on a cold baking sheet for 10 minutes to cool.
8. Cut out shapes from the dough, place them at least 2.5 cm apart on a greased baking sheet, parchment paper, or silicone baking mat, and bake, rotating the baking sheet halfway through, for 7-9 minutes, or until the cookies begin to darken around the edges. Let the cookies sit on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. If desired, decorate the sugar cookies with icing. Store in an airtight container for up to 1 week..