Lemon Curd Cookies
Equipment
- mini muffin tin
Ingredients
- 1 roll (16.5 oz) Pillsbury refrigerator sugar cookie dough
- ½ cup lemon curd (you may need more or less depending on how full you fill the cookie)
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Crumble the sugar cookie dough into a bowl. Use a cookie scoop to measure out the dough and use your hands to shape into small round dough balls.
- Place a dough ball into each muffin cup. There is enough dough to fill each mini cavity in a 24 capacity muffin tin (maybe enough leftover to bake 1-2 cookies separately.)
- Place mini tin in oven and bake for 11 minutes. Remove from oven and while hot, use something to make a round indentation in the center of each cookie.
- Allow the cookies to cool for 5 minutes before transferring to a cooling rack.
- When the cookies are completely cool add a spoonful (about a teaspoon) of lemon curd to each cookie. When ready to serve dust with powdered sugar.
- Cookies must be stored in the refrigerator because of the curd filling. Cookies will stay fresh for 3-4 days.
Notes
*Filling the cookie with the curd filling does not need to be precise. I used a spoon and just filled the cookies so they had enough filling to fill the little indentions. You may need a half cup, a little more or less will be fine.