Piña Colada Cookie Cups

By srumbel

They are easy to make by starting with a roll of Pillsbury cookie dough. The cream cheese filling is flavored with rum extract which is the flavor that really brings beach thoughts to mind. Oh, and I made these with kids in mind which is why I used rum extract. Now if you wanted to make these with an adult flair, go ahead and replace the rum extract with actual rum and let the party begin!! ?; I think the shredded coconut and the pretty maraschino cherries provide just the right touch to make the tropics come alive in this tasty treat.
from twointhekitchen.com

Ingredients

• 1 tube of Pillsbury refrigerated sugar cookie dough
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups confectioner's sugar
• 1/4 t. of rum extract (or 1/2 t. depending on how strong you want the rum flavor)
• 1/4 c. sweetened shredded coconut plus more for garnish
• 24 maraschino cherries

Preparation

Step 1

Preheat the oven to 350 degrees and grease a 24 count mini muffin tin.
divide the cookie dough into 24 equal pieces and roll each piece in a ball and place in the mini muffin tin. Bake for approximately 11-13 minutes.
When they are finished, use the rounded portion of a melon baller or the end of a wooden spoon and press indentations into the cookies. Remove the cookies to a cooling rack to fully cool before filling them.
Make the filling by creaming the cream cheese and butter together in a medium mixing bowl. Add the confectioner's sugar one cup at a time. Mix in the rum and coconut.
Using a spoon or pastry bag, fill each cookie cup with filling.
Top each cookie off with some coconut and a maraschino cherry.
Makes 24 cookie cups