Mini Lemon Cookie Pudding Pies by Rebecca at Roses and Whiskers
Yields: 10 mini pies
Lemon cookie cups filled with lemon pudding would make a sweet addition to your Easter dessert table. Plus, these mini lemon cookie pudding pies can be customized for other holidays and are easy to make gluten free! Mine are decorated with mini ducks and the cutest Sprinkle Pop Easter confetti.
This recipe yields 10 cookie cups, but extra pudding. So you could double the cookie recipe to use up the remaining pudding. (Or just eat the extra pudding!)
Start by making the cookie dough. Then chill the dough for at least two hours before rolling it out. The dough can also be chilled overnight.
Roll the dough on a lightly floured surface, like a marble pastry board, pastry mat or countertop. The dough should be ¼-inch thick. Cut out ten circles with a 3-inch circle and 10 mini ducks with a mini duck cookie cutter (or make different shapes if you have a different cutter). Here's a set of mini cookie cutters with a lot of fun Easter options.
Press the circles into a greased muffin pan. (Grease generously with cooking spray so that the cookies don't stick to the pan.) Notice that the dough won't reach the top of the muffin wells.
Place the mini ducks on a baking sheet lined with parchment paper or a silicone mat.
Chill the cookie cups in the pan and the duck cutouts on the baking sheet for 30 minutes before baking. Bake the cups for 8 minutes or until the middles are soft but not wet and doughy, and bake the mini ducks for 6 minutes.
Make the pudding while the pans are chilling. Whisk two cups of milk with the mix for 2 minutes. Cover and chill in the refrigerator until set.
Let the cookies rest in the pan before removing them to a wire cooling rack. Here’s how to get the cookie cups out: Flip the pan upside down onto a wire rack. If you greased the pan well, they should slide right out. Otherwise, tap the top of the pan to loosen the cups until they come out. Let the cookies cool completely before filling.
Fill a large ziplock bag with pudding and cut about 1 inch off the tip. Pipe the pudding into the cookie cups. Top with sprinkles and a mini duck.
And you're done! Store these in an airtight container in the refrigerator. Enjoy!
Cookie Pie Ingredients:
1 ¼ cups gluten free
1 to 1 baking flour (or substitute all-purpose flour for gluten-full pies)
½ tsp baking powder
1/8 tsp salt
3 tbsp unsalted butter, softened to room temperature
3 tbsp butter-flavored Crisco
½ cup granulated sugar
1 large egg, room temperature
1 large lemon, zested, room temperature
1 tbsp freshly squeezed lemon juice, room temperature
3.4 oz. instant lemon pudding mix
2 cups whole milk
Easter Sprinkle Pop mix
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