for this recipe Lemon Flower Cookies
|1 pouch||Shirriff Lemon Pie Filling|
|⅓ cup||cold water|
|2 cup||hot water|
|1 package||Shirriff Pie Crust|
|4 - 6 tbsp||cold water|
|1 cup||powdered sugar|
|2 - 3 tbsp||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