No-Bake Lemon Dreams
10 ounce jar lemon curd, stirred to loosen
8 1/4 ounce package soft sugar cookies or gingerbread cookies (24 cookies)
15 ounce can vanilla frosting
- Spoon about 2 to 3 teaspoons lemon curd in the center top of each cookie. Spread lemon curd almost to the edge of each cookie.
- In a medium bowl, combine the frosting and the remaining lemon curd. Spoon frosting mixture into a decorating bag fitted with a medium star tip. Pipe stars or rosettes around edge of each cookie.
From the Test Kitchen
Place decorated cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 1 month.