Lemon Bar Cookie Cups

These Lemon Bar Cookie Cups are easy to make, and easier to serve than lemon bars. If you're a lemon bar lover, you'll love this cookie cup version.

Lemon Bar Cookie Cups

  1.  1 3/4 cups all purpose flour*
  2.  1/2 cup whole wheat flour
  3.  1/2 teaspoon salt
  4.  1/2 teaspoon baking soda*
  5.  1/2 teaspoon cream of tartar
  6.  1/2 cup butter, softened
  7.  1/2 cup sugar*
  8.  1/2 cup confectioners’ sugar (powdered sugar)
  9.  1/2 cup canola oil
  10.  1 egg
  11.  1/2 teaspoon lemon extract
  12.  1/2 teaspoon vanilla extract
  13.  3/4 cup lemon curd (recipe below)
  14.  powdered sugar for decorating, optional
  15.  6 tablespoons unsalted butter, softened at room temperature
  16.  1 cup sugar
  17.  2 large eggs
  18.  2 large egg yolks
  19.  2/3 cup fresh lemon juice
  20.  1 teaspoon grated lemon zest

  1. Prepare lemon curd.
  2. Preheat oven to 350°.
  3. Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
  4. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
  5. Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 8 minutes.
For full recipe and instructions please visit: www.barbarabakes.com

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