Cherry Pie Cookie Cups
Ingredients:
* 1 16.5 oz. roll refrigerated sugar cookie dough
* 1/2 cup granulated sugar
* 1 21 oz. can cherry pie filling
* 1 cup powdered sugar
* 1 tablespoon melted butter
* 1-2 tablespoons milk
Instructions:
Divide cookie dough in half; cut each half into 12 slices. Generously spray 1 mini muffin tin (24 cups) with cooking spray.
Roll each slice into a ball, then roll in sugar and place each ball into a muffin cup.
Bake at 350 degrees for 15 minutes.
Remove from oven; press down the center of each cookie cup gently to make a small indentation. Fill each with 1 tablespoon cherry pie filling.
Return to oven and bake an additional 3-5 minutes. Cool slightly; remove from pans.
Drizzle with a mixture of powdered sugar, melted butter and milk. Store in refrigerator.
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