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!