Cookie Cups

1 pkg 24 ct premade sugar cookie dough, other flavors may be used

20 oz. can pie filling, your choice, or pudding can be used too

powdered sugar, optional

frozen blueberries, optional, thawed (the frozen ones are smaller than the fresh)

lemon zest or true lemon

sprinkles, or pastel candies, optional

Preheat oven to 350. Spray mini muffin pan. Drop one cookie dough piece in each tin. Bake 12-14 minutes until edges are lightly golden. Immediately after taking out of oven, use a pestle or back of spoon to press centers down, creating a small well. Cool 10 minutes. Fill wells with pie filling. Dust with powdered sugar, lemon zest, or true lemon if desired. Top with 2-3 blueberries, sprinkles, or candies, if desired. Makes 24 cookie cups. These can be made very festive for the seasons.

Chocolate ganache sets up too hard to bite into if you decide to make these with chocolate chip cookie dough. Using chocolate pudding would be much better. Although some people said they liked it that way.

1st pic: placing dough in mini muffin tins, 2nd pic: after baking, pestle used to make a small well,  3rd pic: lemon filling in wells, 4th pic: placing the thawed blueberries on top of filling, 5th pic: making with chocolate chip cookie dough, 6th pic: chocolate ganache with Easter sprinkles, 7th pic: raspberry filling in sugar cookie cups, 8th pic: chocolate pudding in chocolate chip cups.