|Photo from lemontreedwelling(dot)com|
One roll of sugar cookie dough
One can of cherry (or other) pie filling
1 C confectioner's sugar
1 TBS butter
2 TBS milk
1. Cut cookie dough into 24 pieces (or buy the pre-cut kind, like we did), and roll each piece into a ball.
2. Spray mini-muffin pan with cooking spray and place a cookie ball in each cup.
3. Bake at 350 degrees for 15 minutes.
4. Remove from oven and after 1 minute use a cookie scoop to push down the center of each cookie, making a well.
5. Place 2-3 cherries in each cookie cup.
6. Return to oven and bake another 2-3 minutes.
7. Remove from oven and let stand about 5 minutes before CAREFULLY removing. This will be much easier of course if you've used liners.
8. Mix the sugar, butter and milk together, whisk smooth. Drizzle across cookie cups.
Here are some photos of what ours looked like, in process and upon completion.
|Cookie cups after being pushed down with a cookie scoop © Rhiann Wynn-Nolet|
|Took a bite © Rhiann Wynn-Nolet|
While we wouldn't dub these quite bad enough to be featured in a Pinterest Fails Tumblr, still they aren't quite ready for prime time. The cookies didn't crest over the edge of the tins, they were very hard to dig out (hence the breakage and collapse issue), and the icing was too thin. Next time we'd definitely use liners, and try to improve the consistency of the icing. Also, there was definitely an artificial taste from the prefab sugar cookies. It would be worth making the cookie dough from scratch. Despite those flaws, they were pretty yummy. And like all of Quince Cottage's favorite recipes, they can be modified. Maybe next time we'll use peach pie filling, or blackberry jam, or add some toasted pecans, or...