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Moonbeam Cookies
Moonbeam Cookies
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Carry moonbeams home in a (cookie) jar? You can, with these delicate, lemony tidbits.
Prep Time:
1 Hr
Total Time:
1 Hr
Makes:
3 dozen cookies
Janice Oeffler
Danbury
,
WI
Bake-Off® Contest 39, 2000
(38)
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You may also enjoy:
Giant Oatmeal Candy Cookies
White Chocolate Macaroons
Reindeer Cookies
RECIPE
TIPS
REVIEWS (
5
)
NUTRITIONAL INFO
INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1
cup coconut
1/2
cup lemon curd (from 10-oz jar)
2
oz vanilla-flavored candy coating (almond bark), chopped, or 1/3 cup white vanilla baking chips
DIRECTIONS
1.
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in coconut. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
2.
With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.
3.
Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 5 minutes.
4.
In small microwavable bowl, place candy coating. Microwave on Medium 2 minutes. Stir well. Drizzle over cookies.
High Altitude (3500-6500 ft):
No change.
High Altitude (3500-6500 ft):
No change.