Cherry Pie Cookie Cups

INGREDIENTS:

• 1 24-count package "Ready to Bake" sugar cookies (Pillsbury)
• 1 (21 oz.) can cherry pie filling
• 1 c. powdered sugar
• 1 Tbsp. melted butter
• 1-2 Tbsp. milk

DIRECTIONS:

1. Break up cookie dough into the 24 mini perforated squares.
2. Line 24 mini muffin cups with mini cupcake liners. 
3. Roll each square into a ball, then place each ball into a mini muffin cup.
4. Bake at 350 degrees for 15 minutes.
5. Remove from oven; with the back of a tablespoon, 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.

 * Adapted slightly from www.lemontreedwelling.com