Little Lemon Snowbites

This cookie sandwich recipe reels in sugar cookies with a lemon filling.

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4.5 by 3 people

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  • Makes: 24 servings
  • Makes: about 24 sandwich cookies
  • Prep: 25 mins
  • Bake: 7 mins 375°F per batch

Little Lemon Snowbites

Directions

  1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or foil; set aside. Prepare cookie mix according to package directions. Stir in crushed lemon drops. If necessary, cover and chill about 1 hour or until dough is easy to handle.
  2. Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
  3. For filling, in small bowl, stir together lemon curd and whipped topping.
  4. Spoon 1 rounded teaspoon of the filling onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Press together lightly. Sprinkle tops of cookies with powdered sugar. Makes about 24 sandwich cookies.

From the Test Kitchen

Place filled cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

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Nutrition Facts (Little Lemon Snowbites)

  • Per serving:
  • 169 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 26 mg chol. ,
  • 87 mg sodium ,
  • 25 g carb. ,
  • 1 g fiber ,
  • 17 g sugar ,
  • 1 g pro.
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3 Ratings

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