LEMON BAR COOKIE CUPS

While searching for fun new cookie recipes to try, I saw several lemon thumbprint cookie recipes, and I couldn’t resist turning them into cookie cups. Cookie cups are fun to make, easy, and the possibilities are almost endless. After I tasted one of my lemon cookie cups, I realized it tasted like a lemon bar.

These Lemon Bar Cookie Cups are a sweet, slightly crumbly cookie filled with tart, silky smooth lemon curd, dressed up with a sprinkle of powdered sugar. I based this cookie on the Fudge-Filled Toffee Pecan Sandies recipe and filled it with homemade lemon curd. Of course, you could also use store bought lemon curd, but this lemon curd is so fabulous you really need to give it a try.

This luscious, best-I’ve-ever-tasted Lemon Curd recipe is from FineCooking.Com and their foolproof method is really unique. You cream the butter and sugar together in a bowl, slowly beat in whole eggs, then add the lemon juice, and finally, thicken it in a pan on the stove. It’s satiny smooth and you don’t need to worry about accidentally having bits of cooked egg white in your curd that need to be strained out.

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 (powdered sugar)
•  1/2 cup canola oil
•  1 egg
•  1/2 teaspoon lemon extract
•  1/2 teaspoon vanilla extract
•  3/4 cup lemon curd (recipe below)
•  powdered sugar for decorating, optional
•  6 tablespoons unsalted butter, softened at room temperature
•  1 cup sugar
•  2 large eggs
•  2 large egg yolks
•  2/3 cup fresh lemon juice
•  1 teaspoon grated lemon zest

INSTRUCTIONS

1. Prepare lemon curd.
2. Preheat oven to 350°.
3. Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
4. 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.
5. Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 8 minutes.

for full recipes please see : www.barbarabakes.com

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