| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup whole almonds, ground |
| 6 | tablespoons butter or margarine, melted |
| 1 | package (3 oz) cream cheese, softened |
| 1 | jar (12 oz) lemon curd |
| 2/3 | cup Betty Crocker® whipped fluffy white frosting |
| 1/2 | cup frozen (thawed) whipped topping |
| 1 | teaspoon grated lemon peel |
| 2 | tablespoons sliced almonds |
| 1. | Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray. |
| 2. | In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms. |
| 3. | Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup. |
| 4. | Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes. |
| 5. | Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd. |
| 6. | In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator. |
| No change. |
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| This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
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| If you only have one 12-cup mini muffin pan, shape all of the dough into balls. Fill the pan and cover the remaining balls to keep them from drying out. After baking, cool the muffin pan completely before refilling it with dough. |
|
| Find lemon curd next to the jams and jellies at the supermarket. You might like to try lime or raspberry curd. |
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| Betty Crocker® whipped cream cheese frosting or whipped cream frosting can be used for the fluffy white. |
Nutrition Information:
140 ( 60); 6g ( 2 1/2g, 1g); 15mg; 65mg; 21g ( 0g, 15g); 1g 0%; 0%; 0%; 0% 1 1/2 ; 0 ; 1 1 1/2