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Lemonade Pie Cookies

Lemonade Pie Cookies

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

Ingredients

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

Instructions

  1. Heat oven to 350 degrees F. Line cookie sheet with cooking 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 1/2-inch border around edge. Place second crust on top.
  4. With 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.

prep time 15 min | total time 45 min | servings 13

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

Recipe by Amy Erickson.

Recipe and photo credit: Pillsbury.









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