Cherry Cookie Cobblers

Lynnda Cloutier


This also is from Big Taste of Little Rock, including the picture.

pinch tips: How to Cream Butter & Sugar




1 pkg. frozen dark sweet pitted cherries, 16 oz
1/4 cup butter, 1/2 stick
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1 tsp. cornstarch
1 tbsp. water
1 roll refrigerator sugar cookie dough
sugar for sprinkling

Directions Step-By-Step

Mix the cherries, butter, brown sugar and cinnamon in pan. Bring to a boil and reduce heat. Simmer for 20 minutes. Blend cornstarch and water in small bowl. Add to the cherries and cook for 3 to 5 minutes or until thickened, stirring constantly. Spoon into four 7 oz. custard cups. Cut cookie dough into twelve 1/4 inch slices. Place three slices on the top of each custard cup. Sprinkle with sugar and pecans. Place n large baking sheet. Bake at 350 for 20 to 25 minutes or until cookie topping is golden brown. Serve with a scoop of vanilla ice cream if desired. Serves 4
Big Taste of Little Rock

About this Recipe

Course/Dish: Fruit Desserts