Strawberry Sugar Cookie Stuffed Pies Recipe

Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

8

                        cookie dough rounds from 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)

8

Betty Crocker™ Fruit Gushers™ strawberry flavored fruit snacks

1

teaspoon sugar

1/2

cup powdered sugar, optional

3

to 4 teaspoons of milk, optional

Preparation

Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust.

Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 fruit snack. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar.

Bake 10 to 12 minutes or until golden brown. Cool. Mix powdered sugar and milk until smooth, adding milk until thin enough to drizzle. Drizzle glaze over pies; let stand until set, about 30 minutes.