↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Dough:
1/2 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Filling:
1/2 cup sugar
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 large egg
1 (8-ounce) package cream cheese
Topping:
1/4 cup commercial fat-free lemon curd
1/4 cup sliced almonds
To prepare dough, beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to sugar mixture; beat at low speed until well-blended. Wrap dough in plastic wrap; freeze 15 minutes. Gently press dough into bottom and up sides of 24 miniature muffin cups coated with cooking spray.
Preheat oven to 350F. To prepare filling, place 1/2 cup sugar and the next 4 ingredients (1/2 cup sugar through cream cheese) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon 1 tablespoon filling into each prepared muffin cup. Bake at 350F for 23 minutes or until edges are brown and filling is set. Remove cups from pans immediately; cool on a wire rack.
To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup. Sprinkle with almonds. Makes 24 cookies.
view more member recipes
LEMON CREAM CHEESE COOKIE CUPS
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Dough:
1/2 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Filling:
1/2 cup sugar
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 large egg
1 (8-ounce) package cream cheese
Topping:
1/4 cup commercial fat-free lemon curd
1/4 cup sliced almonds
To prepare dough, beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to sugar mixture; beat at low speed until well-blended. Wrap dough in plastic wrap; freeze 15 minutes. Gently press dough into bottom and up sides of 24 miniature muffin cups coated with cooking spray.
Preheat oven to 350F. To prepare filling, place 1/2 cup sugar and the next 4 ingredients (1/2 cup sugar through cream cheese) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon 1 tablespoon filling into each prepared muffin cup. Bake at 350F for 23 minutes or until edges are brown and filling is set. Remove cups from pans immediately; cool on a wire rack.
To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup. Sprinkle with almonds. Makes 24 cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mini Lemon Shortbread Cookie Cups
by sgre52160
For the Crust: 1 1/2 cups flour 8 tbsp cold butter 1/4 cup sugar 2 egg yolks 3/4 tsp vanilla 1 1/2 tsp lemon zest 1/8 tsp salt For the Filling: 2 eggs 3/4 cup sugar 1 1/2 tbsp flour 1/8
by sgre52160
For the Crust: 1 1/2 cups flour 8 tbsp cold butter 1/4 cup sugar 2 egg yolks 3/4 tsp vanilla 1 1/2 tsp lemon zest 1/8 tsp salt For the Filling: 2 eggs 3/4 cup sugar 1 1/2 tbsp flour 1/8
Cream-filled Cookie Cups
by sgre52160
1 (16.5-ounce) roll chocolate chip cookie dough 48 miniature cream-filled chocolate sandwich cookies, divided 1/2 cup semisweet chocolate morsels 2 tablespoons heavy whipping cream Preheat oven
by sgre52160
1 (16.5-ounce) roll chocolate chip cookie dough 48 miniature cream-filled chocolate sandwich cookies, divided 1/2 cup semisweet chocolate morsels 2 tablespoons heavy whipping cream Preheat oven
Mini Ice Cream Cookie Cups
by sgre52160
1 package (16 oz.) refrigerated sugar cookies (24 cookies) 4 tsp sugar 1/3 cup chopped walnuts, finely chopped 1/2 cup semi-sweet chocolate chips 1/4 cup seedless red raspberry jam 1-1/2 cups van
by sgre52160
1 package (16 oz.) refrigerated sugar cookies (24 cookies) 4 tsp sugar 1/3 cup chopped walnuts, finely chopped 1/2 cup semi-sweet chocolate chips 1/4 cup seedless red raspberry jam 1-1/2 cups van
Eggnog Cream Cheese Cups
by sgre52160
Dough: 2 cups flour 1/4 tsp. salt 1 cup cold butter, cut into 1/2-inch pieces 1/2 cup sour cream 1 egg yolk Filling: 8 oz cream cheese, at room temperature 1 egg 1/2 cup sugar 1 tsp vanill
by sgre52160
Dough: 2 cups flour 1/4 tsp. salt 1 cup cold butter, cut into 1/2-inch pieces 1/2 cup sour cream 1 egg yolk Filling: 8 oz cream cheese, at room temperature 1 egg 1/2 cup sugar 1 tsp vanill
Chocolate, Rum, And Fresh Cherry Cups & Blueberry Cream Cups
by sgre52160
1 pkg filo or phyllo 1/2 C yogurt 2 tsp brown sugar 2 Tb butter, melted The night before, take your frozen package of phyllo and let it defrost in the fridge overnight. The next day, in
by sgre52160
1 pkg filo or phyllo 1/2 C yogurt 2 tsp brown sugar 2 Tb butter, melted The night before, take your frozen package of phyllo and let it defrost in the fridge overnight. The next day, in
view more member recipes