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

Lemon Cream Cheese Pie Recipe

Print Save Lemon Cream Cheese Pie Recipe Embed Ingredients For the Crust: 1 1/2 cups Graham Cracker Crumbs 1/4 cup Granulated Sugar 6 tablespoons Butter, melted For the Filling: 1 8 ounce package Cream Cheese, softened 1/2 cup Granulated Sugar 1 can Lemon Pie Filling, divided 1 8-ounce container Whipped Topping, divided Lemons, for garnish Directions For the crust, combine the graham cracker crumbs, sugar and butter. Press into the bottom and sides of a 9-inch pie pan. Place in refrigerator to chill. In a large bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in two-thirds of whipped topping. Spread into prepared pie crust. Spread remaining pie filling over cream cheese layer. Garnish with dollops of remaining whipped topping and sliced lemon, if desired. Chill thoroughly, at least 2 hours, before serving.   Recommended 360 Bakeware Pie Pan KitchenAid Stand Mixer Le Creuset Revolution Spatula via Food Fanatic https://ift.tt/2AuJ5kz Food Fanatic