[mona1949]

Ingredients

1 pouch of Betty Crocker sugar cookie mix
1/2 cup whole almonds grounded
6 tbsp butter or margarine
1 package (3oz) cream cheese softened
1 jar (12oz) lemon curd
2/3 cup frozen (thawed) whipped topping
2/3 cup betty crocker whipped fluffy white frosting
1 tsp lemon zest
2 tbsp sliced almonds

Heat oven to 375 degrees. Spray 36 mini cups with cooking spray

In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms. Roll into 36 balls. Press each ball into bottom and up sides of muffin cups. Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes. Remove from pan.

Fill each with about 1 1/2 lemon curd.

In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded tsp frosting mixture on top of of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.