Cherry Pie Cookie Cups Recipes

CHERRY PIE COOKIE BARS

Cherry Pie Cookie Bars image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h15m

Yield 12 bars

Number Of Ingredients 13

Ingredients

1 1/2 cups granulated sugar
1 1/3 cups (2 sticks plus 5 tablespoons) salted butter, softened
1/2 orange, zested
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons whole milk
One 30-ounce can cherry pie filling
1 cup confectioners' sugar
1 tablespoon whole milk
1 lemon, zested

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-CHOCOLATE COOKIE CUPS

Cherry-Chocolate Cookie Cups image

Looking for chocolate dessert made using Betty Crocker® sugar cookie mix? Then check out this recipe.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 48

Number Of Ingredients 10

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
2 tablespoons water
1 egg
1 bag (12 oz) white vanilla baking chips
1/4 cup whipping cream
1/4 cup amaretto
1/2 cup finely chopped candied cherries
Red decorator sugar crystals or 8 candied cherries, each cut into 6 pieces

Steps:

Heat oven to 350°F. Lightly spray 48 mini muffin cups with cooking spray. In medium bowl, stir cookie mix and cocoa until well mixed. Stir in butter, water and egg until soft dough forms.
Shape dough into 48 (1-inch) balls. (If dough is sticky, use moistened fingers.) Press 1 ball into bottom and up side of each muffin cup.
Bake 8 to 9 minutes or until edges are set. Gently press end of handle of wooden spoon into bottom and against side of each cookie cup to flatten, being careful not to make holes in dough. Bake 2 to 3 minutes longer or until bottom is set. Cool in pan on cooling rack 20 to 30 minutes.
Meanwhile, in medium microwavable bowl, mix baking chips and cream. Microwave on High 30 seconds; stir. Microwave 20 to 30 seconds longer or until mixture is smooth and chips are melted. Stir in amaretto and chopped cherries. Let stand 10 to 15 minutes until slightly thickened; stir.
Using tip of knife or metal spatula, lift cookie cups out of pan, gently twisting and lifting up; place on cooling racks. Repress centers with spoon if necessary. Spoon about 1 1/2 teaspoons cherry mixture into each cup. Sprinkle with red sugar or top with cherry piece.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 10 g, TransFat 0 g

CHERRY CHOCOLATE CUPS

Cherry Chocolate Cups image

Michelle Smith of Sykesville, Maryland writes, "These outstanding treats taste like you spend hours working on them."

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

2-1/2 ounces semisweet chocolate
2 teaspoons shortening, divided
2-1/2 ounces white baking chocolate
1/2 cup dried cherries, chopped
1/2 cup boiling water
1/4 teaspoon almond extract
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1 drop red food coloring
1/4 teaspoon grated lemon zest

Steps:

In a microwave, melt semisweet chocolate and 1 teaspoon shortening; stir until smooth. Brush evenly on the inside of 12 paper or foil miniature muffin cup liners. Repeat with white baking chocolate and remaining shortening. Chill until firm, about 25 minutes. , Meanwhile, in a small bowl, combine the cherries, water and extract; let stand for 5 minutes. Drain, reserving liquid., In a small bowl, combine the cream cheese, confectioners' sugar, food coloring, lemon zest and 2 tablespoons reserved cherry liquid; beat on medium-low speed for 2 minutes or until smooth. Fold in cherries., Cut a small hole in the corner of a pastry or plastic bag; insert a tip. Fill with cherry mixture. Pipe into chocolate cups. Refrigerate for 1 hour or until firm. Carefully remove from liners.

Nutrition Facts : Calories 80 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CLASSIC CHERRY PIE COOKIES

Classic Cherry Pie Cookies image

These cute cookies will be the hit of any cookie tray. The cocoa-based buttercream frosting is piped over the filling to mimic a lattice crust.-Lorri Reinhardt, Big Bend, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 5 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
2/3 cup butter, softened
5 cups confectioners' sugar
1-1/4 teaspoons vanilla extract
5 to 10 teaspoons 2% milk
3/4 teaspoon baking cocoa
2 drops yellow food coloring
1 jar (12 ounces) cherry preserves

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. On a lightly floured surface, shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 1 hour or until firm., Unwrap and cut into 3/8-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve piping consistency. Tint frosting with cocoa and food coloring. Cut a small hole in the corner of a pastry or plastic bag; fill with frosting., Spread preserves over cookies to within 1/4 in. of edges. Pipe lines across the top of each cookie, forming a lattice. Pipe a fluted edge around the tops of cookies.

Nutrition Facts : Calories 112 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 47mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

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