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Lemonade Pie Cookies

(7)
  7 reviews
  • 15 min prep time
  • 45 min total time
  • 5 ingredients
  • 13 servings
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When life hands us lemons, we make lemonade...pie cookies. Bite into a sweet surprise!

Amy Erickson Recipe by Amy Erickson
November 22, 2013

Ingredients

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

Steps

  • 1 Heat oven to 350°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 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.
  • 1 Heat oven to 350°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 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.

Expert Tips

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

No nutrition information available for this recipe
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