Easy Lemon Pie Cookies

Easy Lemon Pie Cookies 1 Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts 1 10 oz jar Lemon curd 1 egg 1 tsp water sugar for sprinkling Heat oven to 350°F. Line cookie sheet with parchment paper. In small bowl, beat egg with water until well blended. Set aside. Roll the dough out to the desired size (for homemade pie crust) or unroll ready to roll pie crust (if you using store bought). * version 1 Using a 3-inch cookie cutter, cut circles and set aside; re-roll scraps and continue until you’ve used it all and have an equal number of top circles and bottom circles for the cookies. Spread about 1 teaspoon of lemon curd onto one circle, leaving about 1/4 inch border at the edge, then top it with another circle of dough. * version 2 Spread lemon curd on one of the crusts, leaving about 1/2-inch border around edge. Place second crust on top. Using a 3-inch cookie cutter, cut out cookies by gently pressing down through both crust layers. With handle of knife, press edges to seal. cut “x” in center of each cookie pie. Brush each cookie with egg wash and sprinkle with sugar. Place on cookie sheet. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.