Marshmallow-Lemon Snowdrifts

A dollop of lemon curd is hidden under a fluffy marshmallow frosting.

  • prep time 20 min
  • total time 55 min
  • ingredients 9
  • servings 24

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/3
cup all-purpose flour
1
teaspoon grated lemon peel
1/3
cup coarse sugar
1
jar (7 oz) marshmallow creme (1 1/2 cups)
1
cup butter, softened
1/2
teaspoon vanilla
2 1/2
cups powdered sugar
1/2
cup plus 2 teaspoons lemon curd
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended. Shape dough into 24 (1 1/4-inch) balls. Roll balls in coarse sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
  • 2 Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 5 minutes.
  • 3 To make frosting, in large bowl, beat marshmallow creme, butter and vanilla with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Place frosting in decorating bag fitted with tip.
  • 4 Place a dollop of lemon curd in center of each cookie. Pipe frosting around and on top of lemon curd.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie
    Calories
    260
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    140mg
    140%;
    Total Carbohydrate
    38g
    38%
    (Dietary Fiber
    0g
    0%
      Sugars
    23g
    23%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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