INGREDIENTS
1 16.5 oz. roll refrigerated sugar cookie dough
½ cup granulated sugar
1 21 oz. can cherry pie filling
1 cup powdered sugar
1 tablespoon melted butter
1-2 tablespoons milk
INSTRUCTIONS
Divide cookie dough in half; cut each half into 12 slices.
Generously spray 1 mini muffin tin (24 cups) with cooking spray.
Roll each slice into a ball, then roll in sugar and place each ball into a 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 tablespoon 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.
