Cookie Pies Recipe

Ingredients

• 24 servings apples 
• 1 cup grands flaky refrigerator biscuits 
• 4 ounces cream cheese room temperature
• 0.3 cup granulated sugar 
• 1 tablespoon ground cinnamon 
• 1 cup pecans with caramel apple dip. yield: 24 cookie pies. toasted
• 24  pecans toasted
• 24 servings potatoes with water. boil for 30 minutes or until cooked through. drain and place in a medium bowl. mash until smooth.
• 16 ounces sugar cookie dough 
• 2 large sweet potatoes and into diced peeled
• 8 ounces non-dairy whipped topping divided thawed

Equipment

• bowl
• sauce pan
• oven
• muffin tray
• mini muffin tray

Directions

1. Preheat oven to 350°.
2. Place potatoes in a small saucepan and cover with water. Boil for 30 minutes or until cooked through.
3. Drain and place in a medium bowl. Mash until smooth.
4. Coat a mini muffin pan with cooking spray.
5. Place a sugar cookie square in each muffin tin and bake for 8-10 minutes or until golden brown.
6. Remove from oven and press down the center of the cookie to create a cup.
7. In a medium bowl, combine mashed sweet potatoes, sugar, cinnamon, cream cheese and half of the whipped topping.
8. Remove sugar cookie cups from muffin tin and place on a platter. Spoon sweet potato mixture into cooled cups and top with a dollop of whipped topping.
9. Place a toasted pecan half on top of each cup.
10. Drizzle with caramel apple dip.