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Created by:
Kristy Still
Cherry Sugar Cookie Cups
Servings
10
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Ingredients
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1
Package Pillsbury Sugar Cookie Dough
2
Cups
Cherry Pie Filling
Whipped Cream
Sprinkles
Instructions
Preheat the oven to 350*.
Spray a muffin tin with non-stick cooking spray.
Roll the dough out and use a lid from a mason jar or a round shaped lid to cut the dough into a circle.
Shape to fit each muffin tin, trim off the excess around the tin.
Bake for 8-10 minutes or until lightly browned.
Remove and use the back of an ice cream scoop to press the dough back down, it does rise a bit.
Let these cool in the pan for about 10 minutes, then carefully remove and place on a dish to put in the fridge for at least 2 hours to cool.
When ready to serve, fill with the pie filling and top with whipped topping and sprinkles.
Nutrition
Serving:
10
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