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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I got this recipe from a Betty Crocker contest and I love these. I could a million of these. Very easy and so delicious Ingredients:
1 (17 1/2 ounce) package betty crocker sugar cookie mix (1 lb, 1.5 oz) |
1/3 cup ground almonds |
6 tablespoons melted butter |
1 (3 ounce) package fat free cream cheese, softened |
1 (12 ounce) jar lemon curd |
1 1/2 cups cool whip |
1 teaspoon lemon zest |
Directions:
1. Heat oven to 375°F Spray 36 mini muffin cups with cooking spray.
2. In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
3. Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
4. Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
5. Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
6. Top with a small amount of cool whip and lemon zest.
7. Store in refrigerator until ready to serve.
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