Raspberry Lemon Curd Mini Pies

Preheat the oven to 350 F. Spray two 24-count mini muffin tins with non-stick cooking spray, set aside.

In the bowl of your stand mixer beat the butter, sugar, vanilla, raspberry liqueur and food coloring until light and fluffy. With the mixer still running, add the salt and slowly add the flour. Mix well.

Place a 1 – 1 1/2 teaspoon size ball of dough into each muffin tin.

Dip a small pestle, or the back of a spoon, in extra sugar, then press an indention into the dough.

Bake for 10-12 minutes until just barely golden on top.

Remove from the oven and add a scant 1/4 teaspoon of lemon curd into each cookie shell. Take it easy with the lemon curd––it’s powerful. I used a piping bag, but you can do this with a spoon as well.

Tap the muffin tins on the counter to loosen the cookies. Lift the cookies out of the muffin tins and place them on a large baking sheet.

Pipe a small amount of Marshmallow Fluff over the top of each mini pie––just enough to cover the lemon curd.

Turn on the broiler and place the cookie sheet back in the oven. Broil for 1 minute OR LESS, until the Fluff is just toasted. DO NOT take your eyes off the Fluff because it can burn in a second!

Immediately after they come out of the oven, place a small lemon candy on top.

Makes 48 mini pies.