Jelly Sugar Cups
By: Kathy-Ann Hart
Published: Sunday, February 28, 2010 - 5:44pm

Ingredients




1 pound sugar cookie dough
12 ounces – 18  fruit preserves (preferably unsweetened)

Preparation

1 Heat oven to 350 degrees Fahrenheit. 2 Place cupcake liners into 10 – 12 cups of a cupcake or muffin tin. 3 Pinch dough and roll golf sized pieces into balls. 4 Bake for 5 – 8 minutes until the dough rises and is golden brown. 5 Remove from oven and cool completely on a cooling rack before filling each cup with 1 – 1 ½ ounces fruit preserves.

About


The mostly store bought jelly cups are, if I do say so myself, an innovative use of ingredients I usually have on hand. Feel free to do with them as you will, using whatever is in your kitchen.