LEMON PRINT SWIMSUIT RECIPES

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms.
• Shape into 50 (1-inch) balls. In small bowl, place sparkling sugar. Dip top of each ball in sugar. Place balls, sugared side up, 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using end of wooden spoon, make 1/2-inch circle indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• When ready to serve, spoon lemon curd into small resealable freezer bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/4 teaspoon per cookie. Store covered in refrigerator.

Steps:

• Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well. Add eggs, oil, and lemon juice, beating until blended.
• Combine flour and next 4 ingredients; gradually add to sugar mixture, beating until blended.
• Shape dough into 1-inch balls, and place about 2 inches apart on lightly greased baking sheets. Press thumb in center of each cookie to make an indentation.
• Bake, in batches, at 350° for 9 to 11 minutes or until set. (Do not brown.) Remove to wire racks to cool. Spoon 1/2 teaspoon raspberry jam in each indentation.