Lemon Cream Cuplets
- 1 roll refrigerated sugar cookies
- 1 pkg lemon-flavor pudding mix
- strawberries washed and hulled
- 1 tsp grated lemon rind
- Sweetened whipped cream
Cut cookie dough into 36 even slices; press into bottoms and 1/2-inch up sides of foil-lined 2-inch muffin pan cups to make shells. Bake in 375° oven 10 min, or until golden; cool in pans 10 min; remove and cool completely. Carefully peel off foil.
Prepare lemon pudding mix with sugar, eggs, and water, following label directions; stir in lemon rind; chill.
Spoon 1 T lemon filling into each cookie cup; chill. Just before serving, garnish each with whipped cream and a strawberry.