Lemonade Pie Cookies

When life hands us lemons, we make lemonade...pie cookies. Bite into a sweet surprise! Recipe by Amy Erickson. ...MORE + LESS -

1 egg

Splash water

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

1 jar (250 mL) lemon curd

1/2 cup sugar

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1

Heat oven to 350°F. Line baking 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 centre of each cookie pie. Brush each cookie with egg wash; sprinkle with sugar. Place on baking sheet.
6

Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.