Ingredients
1 egg
Splash water
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box SAVE $
1 jar (10 oz) lemon curd
1/2 cup sugar

Directions
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.

Source : allrecipes.com

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