Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...
Dessert hack: Mini cookie cups give everything you love about pie without all the work
No need to bake a pie when you can indulge in these cherry pie cookie cups for a sweet treat. Use a mini muffin tin to form the base for these treats, add sweet cherry filling, then top them with vanilla-almond glaze.
These little cookie cups are so cute (and delicious) you won’t be able to eat just one – and that’s OK, since they’re portioned just right. I used mini muffin tins and prepackaged sugar cookie dough to form the cups of these easy treats. If you prefer, you could use homemade cookie dough, but I like this option for convenience.
When you’re looking for an easy-to-make treat to impress, whether you’re thinking Valentine’s Day, National Cherry Month or just a Tuesday night, turn to this for dessert. Its bright color and cheery cherry vibe are just what you need for fun.
Cherry pie cookie cups with vanilla-almond glaze recipe
I added amaretto liqueur to the mix of cherries, but you can omit it if you don't have it on hand.
1 (21-ounce) can cherry pie filling (you will need only about half this amount)
2-1/2 tablespoons almond slices
1-1/2 tablespoons amaretto liqueur (optional)
Nonstick cooking spray
For the glaze
Mix together the powdered sugar, 2 tablespoons of the milk, the butter and the almond and vanilla extracts. If the glaze needs to be thinner, add a bit more milk. If it needs to be thicker, add more powdered sugar.
Mix until smooth and you reach your desired consistency.
Set aside until ready to use, and stir to smooth before drizzling.
For the cookie cups
Heat the oven to 350 degrees F. Spray 2 mini muffin tins with the nonstick cooking spray.
One by 1, pinch off the cookie dough to form 2-inch balls. Place each ball into the well of the muffin tin. Press the dough down to the bottom and up the sides of the well.
Bake for approximately 8 minutes. Remove from the oven, and use the back of a spoon or an object that fits into the well (I used a pestle) to carefully press the puffed-up dough back down into the well to help shape it into a cup.
Continue to bake for 5 – 7 minutes or until the cups are lightly golden.
Remove, and let cool completely before removing from the muffin tin.
To a medium bowl, add the cherries. Add the amaretto liqueur, if using, to the cherries, and stir to mix. Add 2 tablespoons of the almond slices to the cherry mixture, and stir.
When the cookie cups are completely cooled, remove them from the muffin tins. Use a spoon to fill them with the cherry mixture.
Drizzle the glaze on top, garnish with the remaining almond slices, and serve.