Lemon Flower Cookies

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12 servings

Average 50 minutes



for this recipe Lemon Flower Cookies


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


1 cup powdered sugar
2 - 3 tbsp 2% Milk
Coconut /graham crumbs/ lemon zest




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

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