Lemon Pie Cookies

pada tanggal
Those Lemon Pie Cookies are what spring/summer season desires are product of. simple and scrumptious they may be sure to fulfill both your cookie and pie cravings. As Spring/summer time days approaching, things simply want to be smooth. clear-cut. easy. less difficult than starting a box of keep bought pie crust.


This recipe is made using a shop offered pie crust, additionally you can use your home made pie crust recipe and put together your own fruit filling. There are two ways to prepare this cookies, slicing the three-inch circles before filling and after the filling is applied on pie crust. I’ve made it both methods, but decide upon cutting the circles earlier than filling, because it’s plenty less difficult to re-roll the scraps.

Ingredients

  • 1 Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
  • 1 10oz jar Lemon curd
  • 1 egg
  • 1 tsp water
  • sugar for sprinkling

commands

  1. warmness oven to 350°F. Line cookie sheet with parchment paper.
  2. In small bowl, beat egg with water until nicely combined. Set aside.
  3. Roll the dough out to the favored length (for selfmade pie crust) or unroll prepared to roll pie crust (if you the use of keep sold).
  4.  version 1 : using a three-inch cookie cutter, reduce circles and set aside; re-roll scraps and preserve until you’ve used all of it and have an same variety of top circles and bottom circles for the cookies.
  5. unfold approximately 1 teaspoon of lemon curd onto one circle, leaving approximately 1/4 inch border at the edge, then top it with another circle of dough.
  6. version 2 : spread lemon curd on one of the crusts, leaving about half of-inch border around edge. place second crust on pinnacle.
  7. the usage of a three-inch cookie cutter, reduce out cookies by lightly urgent down through each crust layers.
  8. With handle of knife, press edges to seal. cut “x” in middle of each cookie pie.
  9. Brush each cookie with egg wash and sprinkle with sugar. area on cookie sheet.
  10. Bake 12 to fifteen mins or until light golden brown. Cool completely, about half-hour, before serving.

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