Cherry Pie Cookie Cups Food

CHERRY PIE COOKIE BARS

Steps:

• For the cookie bars: Preheat the oven to 375 degrees F.
• Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
• Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
• Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
• For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.

CHERRY PIE COOKIE CUPS

Steps:

• 1. Divide cookie dough in half; cut each half into 12 slices.
• 2. Generously spray 24 mini muffin cups with cooking spray or line with liners.
• 3. Roll each slice into a ball, then place each ball into a mini muffin cup.
• 4. Bake at 350 degrees for 15 minutes.
• 5. Remove from oven; press down center of each cookie cup gently to make a small indentation.
• 6. Fill each with 1 Tablespoon cherry pie filling.
• 7. Return to oven and bake an additional 3-5 minutes.
• 8. Cool slightly; remove from pan.
• 9. Drizzle with mixture of powdered sugar, melted butter, milk and extract.
• 10. Store in refrigerator.