Cherry Pie Sugar Cookie Cups | Easy Christmas Cookie Recipe
Cherry Pie Sugar Cookie Cups are easy and beautiful cookies to make for Christmas this year!
Cherry Pie Sugar Cookie Cups
(original recipe from lemontreedwelling.com)
1-16 oz. tube refrigerated sugar cookie dough
1/2 c. granulated white sugar
1-21 oz. can cherry pie filling
1 c. powdered sugar
1 Tbsp. unsalted butter, melted
1-2 Tbsp. milk
Preheat oven to 350*. Cut the cookie dough into 24 even slices. Pour 1/2 c. granulated sugar onto a plate or shallow bowl. Roll each slice of cookie dough into a ball. Roll each ball into the sugar to coat evenly. Spray a 24 cup mini muffin tin with baking spray then place one dough ball into each cup. Bake at 350* for 15 minutes. Remove from the oven and press the inside of each cookie cup down (if necessary) to create a well. Spoon about 1 Tbsp. of cherry pie filling into each cookie cup. Bake for 3-4 minutes. In a small bowl, whisk together the powdered sugar, melted butter and milk until it is smooth and pourable. Drizzle the glaze over the cookie cups. Cool completely before eating. Store in the refrigerator. ENJOY!
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#christmascookies #cherrypie #sugarcookies
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Unbelievably delicious Pfeffernüsse Spice Cookies
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It’s easy to see why these cookies have been around for ages! They are loaded with flavor and perfectly balanced spices. Enjoy!
Betty's Thumbprint Cookies Christmas Cookie Series
How to make three types of Thumbprint Cookies part of the Christmas Cookie series. Demonstrated by cooking teacher and former caterer, Betty Bannerman Busciglio. Website: bettyskitchenfare.com
Molasses Ginger Cookies for Enhanced Magick and Spell Success
I don't know about you but sometimes I get the need to make cookies and so when that desire came upon me again this past week I decided that it was time I started a new experiment!
Ginger has long been one of my favored herbs when it comes to enhancing your own personal power within magick and ensuring the success of spells. It just adds an oomph like no other! So I hope you enjoy and give them a try!
Ingredients:
2 1/2 cup flour
1 1/2 tea baking soda
2 tea ginger
2 tea cinnamon
1/2 tea clove
1/4 tea nutmeg
1/4 tea salt
3/4 cup butter
3/4 cup light brown sugar
1/4 cup white sugar
1/4 cup molasses
2 tea vanilla
1 egg
(1/3 cup of white sugar extra for rolling the cookeis)
Bake at 350 for 10 - 15 minutes
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Condensed milk Cookies Recipe 3 Ingredient | Butter Cookies Recipe
Sweetened Condensed Milk Cookies is basically a cross between shortbread cookies and thumbprint cookies but in a simplified version. They have the delightful crumbly texture of shortbread that you can use as the base to jazz up with any filling of choice like a thumbprint cookie.
These melt in your mouth condensed milk cookies are simple, quick and tasty . They need only a few ingredients . You could add in a handful of nuts, chocolate chips or chopped candied fruit. Totally up to you.
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Song
Eine Kleine Nachtmusik (by Mozart)
Tips:
Use a large mixing bowl for this recipe.
Leftover dough can be frozen for up to three months
To create different varieties of cooking from one batch of dough, simply split the dough between several bowls.
You can also freeze the cooked biscuits for up to three months.
Once cooked, the cookies are best stored in an airtight container at room temperature.
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Cookies with Chocolate and Peppermint with Matt Lewis and Renato Poliafito
Renato Poliafito and Matt Lewis of Baked Bakery in Brooklyn make the perfect seasonal cookies! Now you have something to do with all of those leftover candy canes!
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CHOCOLATE PEPPERMINT THUMBPRINT COOKIES
NOTES If you want a perfect thumbprint in every cookie (and in order to avoid burning yourself), feel free to use a small dowel to make the initial indentation and subsequent one. Incidentally, for me, it makes the whole process slightly faster.
yield: about 40 cookies
2 ounces dark chocolate (60-70% cacao)
2 ounces of mint chocolate (or 2 ounces of Andes mint chocolate candies)
1 1/2 cups all purpose flour
1/2 cup dark unsweetened cocoa powder
3/4 teaspoon salt
8 ounces, 1 cup, 2 sticks unsalted butter, room temperature
1/3 cup granulated sugar
2 tablespoons dark brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup coarse sugar (for rolling)
THUMBPRINT COOKIES
Melt the dark chocolate and mint chocolate together in a microwave or over a double boiler. Whisk until smooth, then set aside to cool
In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the granulated sugar and the dark brown sugar and beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolks and vanilla and beat again until combined. Scrape the chocolate into the mixer and beat just until incorporated. Scrape down the sides and bottom of the bowl and add the flour mixture all at once. Beat on low speed, scraping the side of the bowl occasionally, until the dough is smooth. Transfer the dough to a sheet of plastic wrap and pat into a disk; wrap it up and refrigerate until chilled and firm (at least 30 minutes).
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Spread the coarse sugar in a shallow bowl.
With clean hands, form small even tablespoon sized (no lumps or cracks should appear in the dough ball) dough balls. Roll each dough ball in the coarse sugar and place on the baking sheet. Use your thumb or a small dowel to make an indentation into the center of the cookie. Bake for 10 minutes, remove the sheet from the oven and use your thumb to make the indentation more visible. Place the sheets back in the oven and bake for another 4-5 minutes. (Note: these are the type of cookies that can overbake very quickly, pull them out at the first signs of cracking). Transfer cookie sheets to cooling rack and cool completely.
WHITE CHOCOLATE FILLING
3 ounces good quality white chocolate, coarsely chopped
3 tablespoons heavy cream
1/2 teaspoon pure peppermint extract
chopped peppermint candies or Andes mints for decor
Place the white chocolate in a small wide-mouthed cup (with pour spout if available). Put the cream in microwave-safe bowl or cup and microwave on high power until boiling, about 30 seconds. Pour the hot cream over the white chocolate and let stand for 30 seconds, then whisk until smooth. Stir in the peppermint extract. Fill each thumbprint cookie with the white chocolate ganache. Allow the ganache to set for about 5 minutes, then add a few chopped peppermint candies or Andes mints to the center of the white chocolate peppermint ganache. Refrigerate until set, about 30 minutes.
The cookies taste great at room temperature or directly from the refrigerator. They can be stored in an airtight container in the refrigerator for up to 3 days.