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Lemon Pie Cookies

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Looking for a taste that will remind you of summer, sunny days and sweetness? At this point of the season, aren’t we all? Here’s a simple recipe that will put you in the summer mood: Lemon Pie Cookies. Adapted from Crazy for Crust, you’ll get just 16 to 18 cookies from the batch – enough for dinner for the family and a few leftovers…well, maybe.

Lemon Pie Cookies (adapted from Crazy for Crust):

· 1 cup flour

· 6 tablespoons cold butter, diced

· 1/4 cup sour cream

· 1/4 teaspoon vanilla

· 2 tablespoons lemon curd

Add flour and butter to a food processor (I used a Ninja Storm) and pulse until crumbly. Add sour cream and vanilla, and continue pulsing until it forms a ball of dough. Place dough between two pieces of wax paper and roll into a rectangle approximately 1/4” thick; chill for 30 minutes.

Remove dough from refrigerator and remove top piece of wax paper. Spread lemon curd on dough and roll up, releasing second piece of wax paper as you do. Wrap roll in plastic wrap and chill until firm (at least two hours).

After chilling, preheat oven to 350-degrees F. Line a baking sheet with parchment paper. Slice roll into 1/2” thick cookies, place on baking sheet and bake for 12 to 15 minutes. Cool, then eat as is or add a glaze of your choosing.

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