Summer is almost over. The weather is hot, tempers are short, and everyone is ready for a break. So, for our August-Cookie-of-the-Month, we chose an easy recipe. It’s really simple and uses only a few ingredients. The end results will look like you spent hours in the kitchen!
Here’s what you’ll need:
PC: Ann Kirsten
1 package of ready-to-bake pie crusts
1 jar of lemon curd
Sugar for sprinkling
4” flower cookie cutter
Mini muffin pans
Instructions:
Preheat oven to 425 degrees.
Unroll the pie crusts. Using a flower cookie cutter, cut the crusts into as many flowers as possible. Roll out the scraps and cut more flowers. With a fork, poke holes in the center of each flower (so they don’t puff up).
Carefully place each flower into every other mini muffin cup and spread the petals out over the top. I greased the muffin pans first with cooking spray.
PC: Ann Kirsten
Lightly sprinkle sugar over the flowers if desired (it made the cookies nice and crisp).
Bake for 6-8 minutes. Watch closely as they burn quickly.
Let the cookies cool in the pan for 5 minutes and then remove them to a wire rack to cool completely.
Once cool, fill the centers with lemon curd.
Yum!
PC: Ann Kirsten
Ideas:
Change out the lemon curd for jam or jelly.
Instead of using sugar before you bake, sift powdered sugar over the cookies after they’re done.
Use different sizes of cookie cutters to make different shapes of flowers.
“Consider how the wild flowers grow. They do not labor or spin. Yet I tell you, not even Solomon in all his splendor was dressed like one of these.” Luke 12:27 NIV
PC: Ann Kirsten
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