1 package(17.5 ounces)sugar cookie mix(I use Betty Crocker OR use your favorite sugar cookie dough)
+ ingredients called for
Optional:sprinkle of powdered sugar
Instructions
Zest and juice two lemons, being careful to avoid the white skin. Add just the zest of the lemons and the white sugar to a food processor and pulse until the zest is finely chopped and combined with the sugar.
In a large bowl, cream the butter and sugar mixture. Add in the eggs, 1 at a time, mixing in between each addition. Mix in the 1/4 cup of lemon juice and salt and beat until combined.
Pour the mixture into a pot and cook, stirring constantly, over low-heat until thickened. This takes about 10 minutes. Remove from the heat and transfer to a jar and place in the fridge to cool.
Meanwhile, prepare the sugar cookie mix according to package directions (follow directions for "cut-out" cookies). Roll out the dough and cut out flowers.
Generously spray a miniature muffin tin and gently place the flower cookies into the tin. Bake for 7-11 minutes or until lightly browned on top. Be careful to not over-bake the cookies so they stay soft!
Remove and allow to cool. Gently twist the cookie out of the tin. Allow to completely cool.
Fill the cooled cookies with the chilled lemon curd and dust lightly with powdered sugar.