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Roasted Sweet Potatoes with Crunchy Cinnamon Pecan Topping
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Lemon Pie Cookies
Serves 12 |
Everything you love about the pie only smaller.
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Ingredients:
| 1 box pie crusts |
| 1/2 cup sugar |
| 1 egg |
| 10 oz lemon curd |
| 1 tablespoon water |
| Powdered sugar, for topping. |
Directions:
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- Place egg into a small bowl, add water, whisk until well mixed.
- Roll out pie crusts. Spread lemon curd on one of the piecrusts. Leave a small border around the edge. Place second piecrust on top.
- Press cookie cutter into piecrust. Use end of knife to seal edges of mini pies. Cut an X into the tops of each pie.
- Brush egg wash over the tops, sprinkle sugar over tops.
- Place mini pies on baking sheet.
- Place baking sheet into oven, bake 12-15 minutes.
- Remove from oven and let cool for 30 minutes. Sprinkle with powdered sugar and enjoy!
| Course: | Dessert |
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