Fruity Cookie Cups Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

Generous 1/2 cup whole almonds, ground to 2/3 cup

2

containers (5.3 oz each) Greek vanilla yogurt

1

cup fresh fruit (chopped kiwifruit, pineapple or mango)

Preparation

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.

In medium bowl, break up cookie dough. Stir or knead in almonds. Roll dough into 12 balls. Place in muffin cups. Bake 15 to 20 minutes or until golden brown.

Using end of wooden spoon, carefully press into center of each baked cookie to make indentation. Bake 3 to 5 minutes longer or until set. Cool completely, about 30 minutes. Remove cookie cups from pan.

Spoon about 2 tablespoons yogurt into each cookie cup. Top with fresh fruit.