1 jar of Lip Smackin’ Good Lemon Meringue Spread
1 Package of Sugar Cookie dough (in the breakable squares)
Fresh Blackberries or Raspberries…or any berry you like really.
Preheat Oven to 350 degrees.
1) Coat mini muffin tin with non-stick cooking spray.
2) Break apart the sugar cookie dough and place one square in each muffin cup. You can use your thumb to create a well in each lump of dough to get it started.
2) Bake 10-12 Minutes, making sure the top of the cookie dough is lightly brown on top before taking it out (do not take it out before this happens because it can cause issues with storage and cookie crispness)
3) Remove cookies from oven, and use a measuring spoon to create the well back in the cookie since dough has likely risen. Remove cookies from tin and allow to cool for 15-20 minutes
4) Put Lip Smackin’ Good Lemon Meringue Spread in a piping bag, and fill the cookies up. Place berries on top and serve.
