Lemonade Pie Cookies Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill bag with meringue. Pipe 1-in. circles 2 in. apart onto parchment-lined baking sheets. Pipe 1 or 2 circles over the edge of the base, forming sides., Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour., Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.

Steps:

• 1. Note: Prep time does not include cooling times.
• 2. In bowl, combine first 4 ingredients. Blend well. Chill.
• 3. Heat oven to 350 degrees. Shape dough into 1" balls. Place 2" apart on prepared cookie sheet. (I use parchment paper.) With thumb, make an imprint in the center of each cookie.
• 4. Bake at 350 degrees for 8-10 minutes until just golden. Remove from cookie sheet and cool.
• 5. For Filling: In medium saucepan, combine filling ingredients. Cook over low heat, stirring constantly, until thick and smooth. Cool.
• 6. Top each cookie with 1/4 tsp. filling. Garnish as desired.

Steps:

• In the bowl of a stand mixer, beat the butter, 2 cups of the sugar and salt until smooth. Add all of the lemon juice and half of the zest. On a low speed, add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough out onto a board and roll it into a log. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
• Preheat the oven to 350 degrees F.
• Remove log from the refrigerator and cut it into thin 1/4-inch thick discs. If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2 silicone or parchment lined baking sheets, 1-inch apart, and bake until the edges are just golden, about 20 minutes. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
• Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
• Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. Dust the top of the cookie sandwiches with confectioners' sugar and serve.

Steps:

• Heat oven to 350. Line cookie sheet with cooking parchment paper. To make egg wash, in small bowl, beat egg with splash water until well blended. set aside.
• Unroll pie crusts. Spread lemon curd on 1 of the crusts, leaving 1/2 inch boarder around edge. Place second crust on top. With 3 inch cookie cutter, cut out cookies by gently pressing down through both crust layers. (Lid of jar can be used as cutter.) with handle of knife, press edges to seal, cut "X" in center of each cookie pie. Brush each cookie with egg wash; sprinkle with sugar. Place on cookie sheet.
• Bake 12-15 minutes or until light golden brown. Cool completely, about 30 minutes before serving.