Ingredients
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 (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
Instructions
-Divide cookie dough in half; cut each half into 12 slices.
-Generously spray 24 mini muffin cups with cooking spray OR line with mini cupcake 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 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.
-Generously spray 24 mini muffin cups with cooking spray OR line with mini cupcake 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 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.
