Ingredients
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All-purpose flour, as needed
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1 (14 oz) pkg refrigerated pie dough, at room temperature
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1/2 cup marshmallow creme
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1/4 cup store-bought lemon curd
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2 tbsp confectioners' sugar (optional)
Steps
1
Preheat oven to 350°F. Lightly dust surface and a rolling pin with flour. Gently roll 1 pie dough, smoothing out any creases. Using a 2-inch flower-shaped cookie cutter, cut out 12–14 cookies. Repeat with second pie dough.
2
Transfer cookies to parchment-lined cookie sheets. Using a round cookie cutter (¾ inch or smaller), cut out the centers from half the cookies. Bake 10–12 min., until cookies are golden. Let cookies cool completely.
3
Spread 2 tsp marshmallow crème into an even layer on each whole cookie. Add ½ tsp lemon curd to center of marshmallow on each cookie. Top with remaining cutout cookies. Dust with the confectioners’ sugar, if desired.
