Ingredients: |
Ingredients: COOKIES:
2 ¾ c. flour
1 tsp. baking soda
½ tsp. baking powder
1 c. butter, softened
1 ¼ c. sugar
1 egg
1 tsp. vanilla
LEMON CURD FILLING:
6 T. butter, softened
1 c. sugar
4 eggs, divided
⅔ c. lemon juice
TOPPING:
1 lemon, zest
2 T. powdered sugar (for garnish)
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Directions: |
Directions:Preheat oven to 375º. Spray mini muffin pan with nonstick cooking spray. In a small mixing bowl, combine flour, baking soda, and baking powder; set aside. In a large mixing bowl, cream together butter and sugar until fluffy. Beat in egg and vanilla. Gradually beat in dry ingredients until combined. Roll into 1” balls and place in muffin tin. Bake for 8 to 10 minutes or until golden brown. Press insides of cookies down with the backside of a spoon to make indent for filling; let cool.
TO MAKE THE FILLING:
Cream together 6 tablespoons softened butter with 1 cup sugar. Mix in 2 eggs and just the yolks of the other 2 eggs and. Eat until well combined. Add lemon juice and mix until combined, there will be some lumps. Pour filling mixture into a saucepan over medium heat. Whisk constantly for 5 minutes, or until smooth and thickened. Remove lemon curd from heat and let cool for 2 - 3 minutes. Carefully spoon a teaspoon of lemon curd into each cookie cup. Top cookie cups with lemon zest and place in fridge for 30 minutes, or until lemon curd has set up. Remove cookie cups from Pam using a butter knife and sprinkle with powdered sugar before serving. |
This recipe for Lemon Bar Cookie Cups is from