Lemonade Pie Cookies

  • Prep 15 min
  • Total 45 min
  • Ingredients 5
  • Servings 13


Splash water
box Pillsbury™ refrigerated pie crusts, softened as directed on box
jar (10 oz) lemon curd
cup sugar


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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