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.
When Pillsbury asked me and some other food bloggers to come up with some creative recipes using refrigerated dough, I thought it would be fun to try and make something that was as “uncookie” as possible. I did some experimenting with a giant tube of cookie dough and was excited to find out that if I rolled it into a ball and popped it into a mini muffin tin it would rise then fall forming the perfect cookie cup. I rolled the dough in white sparkling sugar for a little pizzazz and crunch. I filled it with lemon curd and topped with some zest for a extra burst of lemon flavor. These were really simple to make (especially if you use a good quality store bought curd) but they are really delicious and impressive looking.