3 years ago
samrusso716
in English · 8,700 Views
likes 22clips 16comments 3
Lemon Bar Cookie Cups
Have you ever tried a lemon bar or cake slice with a soft, tangy lemon curd filling? These cookie cups are a take on the very popular slice - but with the ease of not having to cut the slice and making them very easy to serve and pop into your mouth! A sweet, slightly crumbly cookie filled with tart, silky smooth lemon curd, dressed up with a sprinkle of powdered sugar..do I have to say more?? Ingredients: - 1 3/4 cups all purpose flour - 1/2 cup whole wheat flour - 1/2 teaspoon salt - 1/2 teaspoon baking soda - 1/2 teaspoon cream of tartar - 1/2 cup butter, softened - 1/2 cup sugar - 1/2 cup confectioners’ sugar - 1/2 cup canola oil - 1 egg - 1/2 teaspoon lemon extract - 1/2 teaspoon vanilla extract - 3/4 cup lemon curd - powdered sugar for decorating, optional Directions: 1) Preheat oven to 350°. 2) Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside. 3) In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined. 4) Drop one tablespoon dough into each cup of a greased mini muffin tin. Bake for 8 minutes. 5) Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with a teaspoon of lemon curd. 6) Return to the oven and bake for an additional 4 minutes, or until cookies are firm and lightly browned on the sides. Remove to wire racks to cool. 7) Sprinkle the edges to the cookies with powdered sugar. 8) Enjoy!
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3 comments
i feel like if i made a tray of these it will only keep me satisfy for like an hour T_T; look at those little yellow goodies!! @samrusso716 they look so amazing!
3 years ago·Reply
@ameliasantos10 hahaha so true, they'd be gone in less than 30 minutes for me LOL
3 years ago·Reply
my sister is amazing at making these - one of the best parts about going back home is that there's always a tray of these waiting!
3 years ago·Reply