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Cherry Pie Cookie Cups Recipe

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This recipe for Cherry Pie Cookie Cups 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!
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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