Gingersnap Dips
Recipe from Better Homes and Gardens

Spread homemade lemon frosting on packaged cookies for a dessert in no time.


Gingersnap Dips

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Servings: 30 dips
Total Time: 25 mins
Related Categories: Cookie Icing, Cookies
 
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Ingredients
  • 1/4  cup
    purchased lemon or orange curd
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  • 2  tablespoons
    butter, softened
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  • 3/4  cup
    sifted powdered sugar
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  • 30 
    purchased gingersnap cookies
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  •  
    Toasted coconut or nuts
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Directions
1.
In a medium mixing bowl, beat lemon or orange curd and butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until smooth and fluffy. Spread mixture on the top of each cookie. Top with coconut or nuts. Makes 30 dips.

To Store
Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days.
Nutrition information
Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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