Deconstructed lemon pie is the perfect dessert to serve at your next party. Marbled pie dough becomes edible spoons for the limoncello spiked whipped cream.
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Pie Crust Cookies
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter cut into chunks
2 tablespoons unsweetened cocoa
8 to 10 tablespoons cold water
1 large Land O Lakes® Egg slightly beaten
Limoncello Whipped Cream
1 1/4 cups Land O Lakes® Heavy Whipping Cream
2 tablespoons limoncello
1/8 teaspoon salt
1/3 cup lemon curd
Combine flour and salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Remove half of flour mixture to separate bowl. Add unsweetened cocoa to one bowl. Stir in enough water in both bowls with fork just until flour is moistened. Divide both plain and chocolate doughs into quarters. Shape each into 5-inch log. Wrap each in plastic food wrap; refrigerate 30 minutes.
Heat oven to 400°F. Line baking sheets with parchment paper; set aside.
Roll each dough log into 36-inch long ropes. Twist one plain and one chocolate dough together. Cut into 4-inch sticks. Brush with beaten egg; sprinkle with sanding sugar. Bake 10-12 minutes or until lightly browned.
Combine whipping cream, limoncello, and salt in medium bowl. Beat at medium speed until stiff peaks form. Dollop lemon curd into whipped cream; swirl with table knife. Serve pie cookies with limoncello whipped cream.
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