Ingredients
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
Preparation
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.
