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Cherry Pie Cookie Cups Recipe

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This recipe for Cherry Pie Cookie Cups, by , is from Barbara'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!

Contributor:  
Contributor:  
Barbara Molinari

Category:
Category:

Ingredients:  
Ingredients:  
1 16.5 oz. roll refrigerated sugar cookie dough
1 21 oz. can Cherry pie filling
1 cup Granulated sugar
1 cup Powdered sugar
Dairy
1 tbsp Butter
1 tbsp Milk

1 16.5 oz. roll refrigerated sugar cookie dough
1 c. granulated sugar
1 21 oz. can cherry pie filling
1 c. powdered sugar
1 Tbsp. melted butter
1-2 Tbsp. milk

Directions:
Directions:
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 Tbsp. 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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