Christmas Lemon Bar Cookie Cups #crhristmas #cookie

those Lemon Bar Cookie Cups are easy to make, and less complicated to serve than lemon bars.  in case you’re a lemon bar lover, you’ll love this cookie cup model. 

whilst searching for amusing new cookie recipes to attempt, I noticed numerous lemon thumbprint cookie recipes, and that i couldn’t face up to turning them into cookie cups. Cookie cups are a laugh to make, smooth, and the opportunities are almost limitless. once I tasted one in every of my lemon cookie cups, I found out it tasted like a lemon bar. 

Substances:

• half of teaspoon baking soda
• half teaspoon cream of tartar
• half of 1 egg
• half teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 3/4 cup lemon curd (recipe under)
• 1 three/4 cups all purpose flour
• half of cup whole wheat flour
• half teaspoon salt
• powdered sugar for decorating, optionally available
• cup butter, softened
• half cup sugar
• 1/2 cup confectioners’ sugar (powdered sugar)
• half cup canola oil
• Lemon Curd
• 2 huge egg yolks
• 2/3 cup fresh lemon juice
• 1 teaspoon grated lemon zest
• 6 tablespoons unsalted butter, softened at room temperature
• 1 cup sugar
• 2 huge eggs

Directions:

• prepare lemon curd.
• Preheat oven to 350°.
• integrate the flours, salt, baking soda and cream of tartar in a small bowl and set apart.
• In a huge bowl, cream butter and sugars till mild and fluffy. Beat within the oil, egg and extracts. add flour combination to creamed combination and stir until blended.
• Drop one tablespoon dough (I used a #50 scoop) into every cup of a greased mini muffin tin. Bake for 8 minutes.
• eliminate from oven and the usage of the quit of a wooden spoon cope with, make an indentation in the center of every cookie. Fill with a teaspoon of lemon curd. return to the oven and bake for an extra four mins, or till cookies are company and lightly browned on the perimeters. cast off to twine racks to chill.
• Sprinkle the edges of the cookies with powdered sugar.

Lemon Curd

• In a massive mixing bowl, beat the butter and sugar with an electric powered mixer, until well blended. add the eggs and yolks and beat for 1 min. add the lemon juice and blend till combined – the combination will look lumpy.
• In a medium, heavy-primarily based saucepan, cook the mixture over low heat until it melts. growth the warmth to medium and prepare dinner, stirring continuously, till the aggregate thickens. It must leave a route on the lower back of a spoon and could read a hundred and seventy°F on a thermometer. Don’t let the combination boil. (once it become absolutely melted, mine thickened and reached a hundred and seventyº in only a few mins, so watch it carefully.)
• eliminate the curd from the warmth; stir inside the lemon zest. switch the curd to a bowl. Press plastic wrap at the surface of the lemon curd to hold a skin from forming and kick back the curd inside the refrigerator. The curd will thicken further because it cools. protected tightly, it will preserve in the fridge for per week and in the freezer for 2 months.

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