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Ingredients
Cookies:
- 2¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter, softened
- 1¼ cups sugar
- 1 egg
- 1 teaspoon vanilla
Lemon Curd Filling:
- 6 Tablespoons butter, softened
- 1 cup sugar
- 4 eggs, divided
- ⅔ cup lemon juice
Topping:
- 1 lemon zest
- 2 Tablespoons powdered sugar for garnish
Directions:
Preheat oven to 375°F (190°C).
Spray a mini muffin tin with nonstick cooking spray.
In a small mixing bowl, mix flour, baking soda, and baking powder. Set aside.
In a giant mixing bowl, cream butter and sugar till fluffy. Beat in egg and vanilla.
Gradually add dry elements to wet, mixing till combined.
Form 1″ balls of dough and region in the muffin tin. Bake 8-10 minutes till golden.
Press down the core of every cookie to shape a cup; let cool.
For the filling, cream butter and sugar. Mix in two total eggs and two egg yolks, then lemon juice.
Cook the filling over medium heat, whisking, till thickened, about 5 minutes. Let cool slightly.
Spoon lemon curd into cookie cups. Top with lemon zest and relax till set.
Remove from tin, sprinkle with powdered sugar, and serve.
Spray a mini muffin tin with nonstick cooking spray.
In a small mixing bowl, mix flour, baking soda, and baking powder. Set aside.
In a giant mixing bowl, cream butter and sugar till fluffy. Beat in egg and vanilla.
Gradually add dry elements to wet, mixing till combined.
Form 1″ balls of dough and region in the muffin tin. Bake 8-10 minutes till golden.
Press down the core of every cookie to shape a cup; let cool.
For the filling, cream butter and sugar. Mix in two total eggs and two egg yolks, then lemon juice.
Cook the filling over medium heat, whisking, till thickened, about 5 minutes. Let cool slightly.
Spoon lemon curd into cookie cups. Top with lemon zest and relax till set.
Remove from tin, sprinkle with powdered sugar, and serve.