December 11, 2012
5 tablespoons white sparkling sugar
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
12 oz prepared lemon curd*
3 tablespoons lemon zest
Preheat oven to 350. Line a 24-well mini muffin tin with paper liners. Pour sparkling sugar into a small bowl.
Roll tablespoons of dough to form a ball. Roll the dough balls in the sparkling sugar and place in the lined muffin tin. Repeat for remaining dough.
Bake 12-15 minutes or until golden brown. An indentation will naturally appear in the center of each cookie cup. Allow to cool completely in the pan.
Spoon a teaspoon of lemon curd into the center of each cookie. Sprinkle with lemon zest.
*Or make your own.