Cherry Pie Cookie Cups
325°F
Temperature
Temp
What you'll need
Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00435926)
Plugra European Style Unsalted Butter (01046334)
DDA Vanilla Extract (00862567)
DDA Pasteurized Whole Eggs Frozen (00235317)
Whole Milk
Bakery Essentials No Stick Pan Coating (02498154)
Dawn Exceptional® Whole Fruit Cherry Filling (02406545)
Dawn Exceptional® Fon Dip White Flat Icing (00018952) -or- Dawn Exceptional® Enhanced Stability White Flat Icing (00672560)
Directions
Working Method
In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk. Mix until well combined and mixture looks like cookie dough. In a muffin pan well sprayed, use a #16 blue scoop to deposit 3oz. of cookie dough in each muffin cup. Spread it out making a little pocket for the filling. Using a #40 purple scoop, place 1oz. of filling in the middle of each sugar cookie cup. Bake at 350*F for 20-25 minutes.
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Cherry Pie Cookie Cups
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