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Lemon Pie Sandwich Cookies
Servings:
Serves 12 to 14 as an appetizerPrep Time:
15 minutesCook Time:
12 minutes
Ingredients
No need to make a dough or filling from scratch: These adorable five-ingredient cookies use store-bought pie dough and lemon curd for easy assembly.
All-purpose flour, as needed
1 (15-oz.) package rolled pie crust, at room temperature
1/2 cup marshmallow fluff
1/4 cup store-bought lemon curd
2 Tbsp. confectioners' sugar (optional)
Directions
Preheat oven to 350 degrees F. Lightly dust work surface and a rolling pin with flour. Gently roll 1 pie crust, smoothing out any creases. Using a 2" flower-shaped cookie cutter, cut out 12 to 14 cookies. Repeat with second pie crust.
Transfer cookies to parchment-lined baking sheets. Using a round cookie cutter (3/4" or smaller), cut out the centers from half of the cookies. Bake until cookies are golden, 10 to 12 minutes. Let cookies cool completely.
Spread 2 teaspoons marshmallow fluff into an even layer on each whole cookie. Add 1/2 teaspoon lemon curd to center of fluff on each cookie. Top with remaining cutout cookies. Dust with the confectioners' sugar, if desired.
Source: Hannaford fresh Magazine, March April 2025
Nutrition
| Nutritional Facts | |
| Servings | Serves 12 to 14 |
| Base Nutrients | |
| Calories | 157 kcal (8%) |
| Calories from Fat | 63 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 159 mg (7%) |
| Total Carbohydrates | 21 g (7%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 1 g (2%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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