Recipe from Better Homes and Gardens
about 24 sandwich cookies
1 17 1/2 ounce package sugar cookie mix
1/4 cup crushed lemon drops
2/3 cup lemon curd
2/3 cup frozen whipped dessert topping, thawed
2 tablespoons powdered sugar
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or foil; set aside. Prepare cookie mix according to package directions. Stir in crushed lemon drops. If necessary, cover and chill about 1 hour or until dough is easy to handle.
Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
For filling, in small bowl, stir together lemon curd and whipped topping.
Spoon 1 rounded teaspoon of the filling onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Press together lightly. Sprinkle tops of cookies with powdered sugar. Makes about 24 sandwich cookies.
Place filled cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
Per Serving: cal. (kcal) 169, Fat, total (g) 7, chol. (mg) 26, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 17, pro. (g) 1, vit. A (IU) 146, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 87, Potassium (mg) 15, calcium (mg) 0, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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