Monday, March 24, 2014

Cherry Pie Cookie Cups

A perfect dessert for spring. A sugar cookie crust filled with cherry pie filling then a sweet yummy drizzle of frosting. These are so simple to make with very few ingredients and they look so delicious..

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

  1. Divide cookie dough in half; cut each half into 12 slices.
  2. Generously spray 24 mini muffin cups with cooking spray OR line with mini cupcake liners.
  3. Roll each slice into a ball, then place each ball into a mini muffin cup.
  4. Bake at 350 degrees for 15 minutes.
  5. Remove from oven; press down the center of each cookie cup gently to make a small indentation.
  6. Fill each with 1 Tbsp. cherry pie filling.
  7. Return to oven and bake an additional 3-5 minutes.
  8. Cool slightly; remove from pans.
  9. Drizzle with a mixture of powdered sugar, melted butter and milk.
  10. Store in refrigerator.


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