Pillsbury Cupcookies Recipe

 Hi!  If you want an interesting recipe to try, try these Pillsbury Cupcookies!  They are downright delicious!! Instead of cake batter, you use cookie dough.  Instead of baking them in a regular cupcake tin, you use a mini-muffin tin.  You wrap the cookie dough around a cherry and cook it.  Frosting and sprinkles come next and then "voila" you have a delicious treat!!  Happy Sunday!!
Here's the recipe:
24 whole maraschino cherries,
well drained package (16 oz) Pillsbury® Ready to Bake!® refrigerated sugar cookies (24 cookies)
2 cups powdered sugar
2 tablespoons butter or margarine, melted
1/2 teaspoon almond extract
2 to 3 tablespoons milk
Red sugar.

DIRECTIONS

• 1 Heat oven to 350°F. Line 24 mini muffins cups with paper or foil candy cups (about 1 1/4 inch). Pat maraschino cherries dry with paper towel. Flatten each cookie slightly. Place 1 cherry in middle of each flattened cookie. Shape dough around cherry to completely cover; shape dough-wrapped cherry into ball. Place dough balls into candy cups. 2 Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; remove candy cups from pans. Cool completely, about 20 minutes. 3 In small bowl, mix powdered sugar, melted butter, almond extract and enough milk for spreading consistency. Spread over cookies; sprinkle with red sugar. .