The light and flavorful maple cream filling is easy to make using whipped topping and maple syrup. Pecans add just the right finish to these mini cookie cups!

Ingredients

Cookie Cups

• 1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies (24 cookies)
• 1/4 cup chopped pecans

Maple Cream Filling

• 1 1/2 cups frozen (thawed) whipped topping
• 1/4 cup real maple syrup
• 24 pecan halves

Preparation

1. Heat oven to 350°F. Grease and flour 24 mini muffin cups. Place 1 cookie dough round in each muffin cup. Gently press thumb into each dough-filled cup, making small indentation. Fill each cup with about 1/2 teaspoon chopped pecans.

2. Bake 15 to 20 minutes or until light golden brown. Cool in pan, about 10 minutes. To remove from pan, gently turn cookie cups until they turn freely.

3. In medium bowl, mix whipped topping and maple syrup. Spoon about 1 tablespoon filling into each cup. Top each with pecan half.