Maple-Glazed Apple Pie Cookie Cups

Heat oven to 375°F. Grease 18-24 regular-size muffin cups with shortening; lightly flour.

In a large bowl, mix cookie mix, 1/2 cup softened butter and egg with spoon until soft dough forms. Firmly press a heaping tablespoon of dough into the bottom of each muffin cup.

Chop apple pie filling into small pieces; place a generous 2 teaspoons of pie filling in the center of each cookie cup. Bake for 14 to 17 minutes or until edges of cookies are deep golden brown.

Cool for 10 minutes in the pan on a cooling rack. Run metal spatula around edge of each cookie cup to loosen; cool in pan for 20 minutes. Remove cookies from muffin cups to the cooling rack to cool completely.

Heat 1/2 cup of butter in saucepan until golden brown. Remove from heat and stir in maple syrup. Slowly stir in powdered sugar until glaze forms. Slowly add up to 2 tablespoons water until the glaze becomes thin enough to drizzle. Using a spoon, slowly drizzle glaze across cooled cookies.