Recipe: Sundae Cookie Cups (using refrigerated cookie dough)

SUNDAE COOKIE CUPS

"Baking slices of refrigerated cookie dough in muffin cups forms cookie cups that hold individual ice cream sundaes. Keep on hand in a covered container to use for sundaes anytime."

1 (20 oz.) pkg. Pillsbury Refrigerated Sugar Cookies
FOR SERVING:
Any flavor ice cream
Cut up, sweetened, fresh fruit or assorted ice cream toppings
Whipped cream or topping
Chopped nuts
Maraschino cherries

Freeze cookie dough 1 hour or longer.

Heat oven to 325 degrees F. Grease 12 muffin cups.

Slice twelve 1-inch thick slices from frozen cookie dough. (Prepare remaining cookie dough as directed on package.)

Place dough slices in bottom of prepared muffin cups; lightly press each to cover bottom and 1/4-inch up sides of cup. (For ease in shaping cookie dough, lightly flour fingers.)

Bake at 325 degrees F for 12 to 15 minutes or until golden brown around edges. Cool 2 minutes; remove from muffin cups. Cool completely.

TO SERVE:
Place cookie cup in individual small shallow bowl or on small plate. Fill indented area of cup with scoop of ice cream. Spoon fruit over ice cream. Top with whipped cream, chopped nuts and a cherry.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Cool and Easy, Pillsbury Classic Cookbooks #78, 1987