These Lemon Bar Cookie Cups helped inspire our Simply the Zest fragrance, and I just had to share the recipe with you!
Ingredients
1 package of Pillsbury Ready to Bake Refrigerated Sugar Cookie Dough, 24 ct.
1 can Duncan Hines Wilderness Lemon Creme Pie Filling
Powdered sugar, optional
Prep time: 10 mins. cook time: 14 mins. servings: 24 cookie cups
Instructions
Preheat oven to 350 degrees F. and grease a 24 mini muffin cup pan.
Break apart cookie dough and place 1 piece into each mini muffin cup pan.
Bake 14-20 minutes until cookie cups are light brown and completely set.
Do not underbake.
Immediately remove from the oven and use the back of a spoon to create an indention in the top of each cookie cup. Spoon the lemon creme pie filling into a zip-top plastic baggie. Snip off the tip and use the bag to pipe the pie filling into the indention in each cookie cup.
Allow lemon cookie cups to cool completely.
Sprinkle with powdered sugar, if desired.
Recipe from https://www.gracelikerainblog.com/.
