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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cherry Pie Cookie Cups Recipe

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This recipe for Cherry Pie Cookie Cups is from Marcia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16.5 oz) roll refrigerated sugar cookie dough
1 (21 oz) can cherry pie filling
1 c. powdered sugar
1 T. melted butter
2 T. milk
Directions:
Directions:
1) Divide cookie dough in half; cut each half into 12 slices.
2) Spray 24 mini muffing pan cups with cooking spray.
3) Roll each slice into a ball, then place into mini muffin cup.
4) Bake at 350 degrees for 15 minutes.
5) Remove from oven; press down center of each cookie cup to make a small indentation.
6) Fill each with 1 T. cherry pie filling.
7) Return to oven and bake an additional 3 - 5 minutes.
8) Cool slightly; remove from pans.
9) Drizzle with mixture of powdered sugar, melted butter and milk.
10) Store in refrigerator.
Number Of Servings:
Number Of Servings:
24

 

 

 

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