Cherry Pie Cookie Cups

Ingredients

• 16.5 oz. roll refrigerated sugar cookie dough

• 1 cup granulated sugar

• 21 oz. can cherry pie filling

• 1 cup powdered sugar

• 1 Tbsp. melted butter

• 1-2 Tbsp. milk

Directions

1. Divide cookie dough in half; cut each half into 12 slices.

2. Generously spray 1 mini muffin tin (24 cups) with cooking spray.

3. Roll each slice into a ball, then roll in sugar and place each ball into a muffin cup.

4. Bake at 350º for 15 minutes.

5. Remove from oven; press down the center of each cookie cup gently to make a small indentation.

6. Fill each with 1 Tbsp. cherry pie filling.

7. Return to oven and bake an additional 3-5 minutes.

8. Cool slightly; remove from pans.

9. Drizzle with a mixture of powdered sugar, melted butter and milk.

10. Store in refrigerator.

Recipe by Cathy, Lemon Tree Dwelling