Lemonade Pie Cookies

(7)
  7 reviews
  • 15 min prep time
  • 45 min total time
  • 5 ingredients
  • 13 servings

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

Directions

  1. 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  2. 2 To make egg wash, in small bowl, beat egg with splash water until well blended. Set aside.
  3. 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. 4 With 3-inch cookie cutter, cut out cookies by gently pressing down through both crust layers.
  5. 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. 6 Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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