Cherry Pie Cookie Cups
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- 1 (16.5 oz
- refrigerated sugar cookie dough
- 1 (21 oz) can(s)
- cherry pie filling
- 1 c
- powdered sugar
- 1 Tbsp
- butter, melted
- 1-2 Tbsp
- 1/2 tsp
- almond extract
1Divide cookie dough in half; cut each half into 12 slices.
2Generously spray 24 mini muffin cups with cooking spray or line with liners.
3Roll each slice into a ball, then place each ball into a mini muffin cup.
4Bake at 350 degrees for 15 minutes.
5Remove from oven; press down center of each cookie cup gently to make a small indentation.
6Fill each with 1 Tablespoon cherry pie filling.
7Return to oven and bake an additional 3-5 minutes.
8Cool slightly; remove from pan.
9Drizzle with mixture of powdered sugar, melted butter, milk and extract.
10Store in refrigerator.