Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/3
cup all-purpose flour
1
teaspoon grated lemon peel
1/3
cup coarse sugar
1
jar (7 oz) marshmallow creme (1 1/2 cups)
1
cup butter, softened
1/2
teaspoon vanilla
2 1/2
cups powdered sugar
1/2
cup plus 2 teaspoons lemon curd
Preparation
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 24 (1 1/4-inch) balls. Roll balls in coarse sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 5 minutes.
To make frosting, in large bowl, beat marshmallow creme, butter and vanilla with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Place frosting in decorating bag fitted with tip.
Place a dollop of lemon curd in center of each cookie. Pipe frosting around and on top of lemon curd.
