Ingredients

The following ingredients have 4 Servings
  • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • Flour, butter and egg called for on cookie mix pouch for cutout cookies
  • 2 teaspoons grated lemon zest
  • 2 tablespoons coarse sparkling white sugar
  • 1/3 cup lemon curd

Instruction

  • Heat oven to 375°F. In medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms.
  • Shape into 50 (1-inch) balls. In small bowl, place sparkling sugar. Dip top of each ball in sugar. Place balls, sugared side up, 1 inch apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using end of wooden spoon, make 1/2-inch circle indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • When ready to serve, spoon lemon curd into small resealable freezer bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/4 teaspoon per cookie. Store covered in refrigerator.