Cherry Pie Cookie Cups

• Vegetarian

• Baking & Spices

  • 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

Found on lemontreedwelling.com

Ingredients

• 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

• 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.