Ingredients

The following ingredients have 4 Servings
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2 cup whole almonds, ground
  • 6 tablespoons butter or margarine, melted
  • 1 package (3 oz) cream cheese, softened
  • 1 jar (12 oz) lemon curd
  • 2/3 cup Betty Crocker™ whipped fluffy white frosting
  • 1/2 cup Cool Whip frozen whipped topping, thawed
  • 1 teaspoon grated lemon peel
  • 2 tablespoons sliced almonds

Instruction

  • Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
  • In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
  • Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
  • Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
  • Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
  • In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.