Friday, January 30, 2015

Luscious Lemonade Pie Cookies

  • 1 egg
  • Splash water
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1 jar (10 oz) lemon curd
  • 1/2 cup sugar
  • Heat oven to 350°F. Line cookie sheet with cooking 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 1/2-inch border around edge. Place second crust on top.
  • With 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 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.

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