Lemon Sugar Cookie Cups Recipe

Print Save Lemon Sugar Cookie Cups Recipe Embed Ingredients For the Cookies: 1/2 cup Unsalted Butter 6 tablespoons Vegetable Oil 1/2 cup Granulated Sugar, plus 2 tablespoons 6 tablespoons Powdered Sugar 1 tablespoon Water 1 large Egg 1/2 teaspoon Pure Vanilla Extract 2 3/4 cups All-Purpose Flour 1/2 teaspoon Salt 1/4 teaspoon Baking Soda 1/4 teaspoon Cream Of Tartar For the Filling: 1 1/4 cups Lemon Curd Directions Preheat the oven to 350°F. Cream together the butter, oil, sugar, powdered sugar, water, eggs and vanilla until smooth and well combined. In a large bowl, whisk together the flour, salt, baking soda and cream of tartar. Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough. Roll the dough into 1 tablespoon sized balls and place them in the lightly greased cups of a mini muffin tin. Use the rounded bottom of a 1/2 tablespoon sized measuring spoon to press a well in the middle of each cookie. Bake the cookies for 9-10 minutes, or until they are lightly browned on the edges. Remove them from the oven and re-press the well in the cookies while they are still warm. Let them cool completely in the muffin tin, then use the tip of a sharp knife to pop them out of the tin. Fill the wells in the cookie cups with 1/2 tablespoon of lemon curd. Store the cookie cups in an airtight container in the refrigerator and serve chilled. The cookies also freeze well for up to 3 months.   Notes Use Stacey's lemon curd recipe! Recommended KitchenAid Stand Mixer Cuisinart Stainless Steel Mixing Bowls OXO Good Grips Medium Cookie Scoop Le Creuset Revolution Spatula Source: Adapted from my Swig Sugar Cookies. via Food Fanatic https://ift.tt/2vzDELw Food Fanatic