Ah, week number two of the recipe of the day until the new year project, and it seems like it’s time for another cookie recipe. These lemon cookies are semi-homemade, meaning time saved. They call for crushed lemon drop candy, which seems weird, but I am definitely going to be whipping up a batch of these for Christmas. These came from the Munchkin Munchies blog.
Little Lemon Snow Bites
1 17.5–ounce package sugar cookie mix (I used Betty Crocker)
1/4 cup crushed lemon drops
2/3 cup lemon curd*
2/3 cup frozen whipped dessert topping, thawed
2 tablespoons powdered sugar
1. Preheat oven to 375 degrees. Line a cookie sheet with foil; set aside.
Prepare the cookie mix according to package directions. Stir in crushed lemon drops. If necessary, cover and chill dough about 1 hour or until it is easy to handle.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet. Bake in the preheated oven for 7-9 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.
3. For filling, in a small bowl, stir together lemon curd and whipped topping. Spoon 1 rounded teaspoon of the filling onto the bottom sides 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
To store: Place filled cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days of freeze for up to 1 month.
For more pictures and to find out why the asterisk is by the lemon curd in the ingredients, visit Munchkin Munchies.