Lemon Flower Cookies
Ingredients
Ingredients
for this recipe Lemon Flower Cookies
Filling:
| 1 pouch | Shirriff Lemon Pie Filling |
| 2 | egg yolk |
| 0.33 cup | cold water |
| 2 cup | boiling water |
| 1 | egg |
| 1 tsp | water |
Pie Crust:
| 1 package | Shirriff Pie Crust |
| 4 tbsp | butter |
| 4 - 6 tbsp | cold water |
Glaze:
| 1 cup | powdered sugar |
| 2 - 3 tbsp | 2% Milk |
| Coconut /graham crumbs/ lemon zest |
preparation
Preparation
Preheat oven to 350°F (175°C)
Prepare pie dough according to package
On a lightly dusted surface, roll the dough to ¼’ thickness. Using a flower shaped cookie cutter, cut out pie dough and store in the fridge.
Meanwhile, in a saucepan prepare lemon filling according to package
Combine egg with 1 tsp of water and set aside. Lay pre-cut dough out on your work surface. Using your finger or a pastry brush, brush the edges of the flowers with egg wash. Spoon a tbsp. of the lemon filling into the center of half of the flowers. Cover with remaining flowers and firmly press the edges together to seal.
Bake at 350°F (175°C) for 15 minutes or until edges are golden brown. Allow pop tarts to cool.
Prepare glaze by combining icing sugar and milk. Apply once tarts have cooled
