Prize-Winning Recipe 2007! Mmm! Lemon meringue pie flavors comes in an easy mini cookie delight.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
- Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
- Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
- Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
- In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 65 mg, Sugar 15 g, TransFat 1 g
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