Cookie Recipes
Lemonade Pie Cookies
When life hands us lemons, we make lemonade...pie cookies. Bite into a sweet surprise!
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
- Heat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- To make egg wash, in small bowl, beat egg with splash water until well blended. Set aside.
- Unroll pie crusts. Spread lemon curd on 1 of the crusts, leaving a 1/2 inch border around edge. Place second crust on top.
- With a 3 inch cookie cutter, cut out cookies by gently pressing down through both crust layers.
- 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.
- Bake for 12 to 15 minutes or until light golden brown.
- 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.