1 (16.5 oz
refrigerated sugar cookie dough
1 (21 oz)
cherry pie filling
Divide cookie dough in half; cut each half into 12 slices.
Generously spray 24 mini muffin cups with cooking spray or line with liners.
Roll each slice into a ball, then place each ball into a mini muffin cup.
Bake at 350 degrees for 15 minutes.
Remove from oven; press down center of each cookie cup gently to make a small indentation.
Fill each with 1 Tablespoon cherry pie filling.
Return to oven and bake an additional 3-5 minutes.
Cool slightly; remove from pan.
Drizzle with mixture of powdered sugar, melted butter, milk and extract.