1 (16.5 oz.) roll refrigerated sugar cookie dough
1 (21 oz.) can cherry pie filling
1 c. powdered sugar
1 Tbsp. melted butter
1-2 Tbsp. milk

Divide cookie dough in half; cut each half into 12 slices.
Spray 24 mini muffin cups with cooking spray.
Roll each slice into a ball, then place each ball into a mini 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 Tbsp. cherry pie filling.
Return to oven and bake an additional 3-5 minutes.
Cool slightly; drizzle with a mixture of powdered sugar, melted butter and milk.
Store in refrigerator.

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