Cookie Recipes

Lemonade Pie Cookies

When life hands us lemons, we make lemonade...pie cookies. Bite into a sweet surprise!

Lemonade Pie Cookies recipe

Prep: 15 min | Bake: 12 to 15 min | Yield: 13 servings

Ingredients

  • 1 egg
  • Splash water
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 (10 ounce) jar lemon curd
  • 1/2 cup granulated sugar

Instructions

  1. Heat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. To make egg wash, in small bowl, beat egg with splash water until well blended. Set aside.
  3. Unroll pie crusts. Spread lemon curd on 1 of the crusts, leaving a 1/2 inch border around edge. Place second crust on top.
  4. With a 3 inch cookie cutter, cut out cookies by gently pressing down through both crust layers.
  5. With handle of knife, press edges to seal; cut “X” in center of each cookie pie. Brush each cookie with egg wash; sprinkle with sugar. Place on cookie sheet.
  6. Bake for 12 to 15 minutes or until light golden brown.
  7. Cool completely, about 30 minutes, before serving.

Notes

You can use the lid of any old jar as a cookie cutter.

Attribution

Recipe and photo used with permission from: Pillsbury

Recipe by Amy Erickson.



God's Rainbow - Noahic Covenant