Recipe: Cherry Raspberry Cookie Cups

Hi, friends! today I’m back on the blog bringing you a yummy summertime-ish recipe to use up some of those fresh berry preserves. I stopped into Grandpa Shorter’s a few weeks ago to look around and on my way out I grabbed a few jars of the Brownwood Farms Cherry Raspberry Preserves.

We’ve had a ton of company this summer and I love having breakfast staples on hand for them, including Brownwood Farms Preserves. My favorite right now is the Cherry Raspberry Preserves as it reminds me of everything summer. Having grown up on a farm here in Northern Michigan that grew both raspberries and cherries I could always be found out in the fields or in one of the orchards picking whatever fruit was in season. Growing up I honestly dreaded working in the fields and now that I am older I look back on those days and actually miss it. To make up for lost time, my husband and I planted raspberry bushes last year in our side yard and next year we plan on cherry trees. So one day I’m hoping to be back out here picking fresh fruit like I did growing up.

For now, I’ll gladly use Brownwoods Farms products. They are all-natural, use non-gmo ingredients and delicious. They can also be used in a variety of ways. This past weekend I experimented with a spin on a sugar cookie and made some yummy little bite size Cherry Raspberry Cookie Cups. They are adorable, bite size and tasty! I could easily scarf a few down with a cup of coffee but I waited until I took a few photos for the blog.

Cherry Raspberry Cookie Cups Ingredients –

1 jar of Brownwood Farms Cherry Raspberry Preserves
1 package of store bought refrigerated sugar cookie dough
non-stick cooking spray

Directions –

#1. Preheat the oven to 350 degrees and spray a mini-muffin tin with non-stick cooking spray.
#2. Roll the store bought sugar cookie dough into 1″ size balls and place 1 cookie dough ball into the bottom of each muffin tin.
#3. Bake 10-12 minutes. Remove from the oven and allow to cool a few minutes. Gently use your thumb to make an indentation in the sugar cookie cups. Allow the cookie cups to cool completely.
#4. Remove the cookie cups from the muffin tin. If you have trouble getting the cookie cups out, allow them to cool a while longer. You can also take a knife and ease is around the cookie cup to free it from the mini muffin tin, if needed.
#5. Once the cookie cups are completely cooled and out of the muffin tin, use a small tablespoon to scoop a small amount of Cherry Raspberry Preserves into each cookie cup.
#6. Serve and store in an airtight container.

*Makes approximately 24 Cherry Raspberry Cookie Cups.