LEMON BAR COOKIE CUPS #dessert #cakes #cookies #cups #lemon

These Lemon Bar Cookie Cups are anything but difficult to make, and simpler to serve than lemon bars. In case you're a lemon bar darling, you'll love this treat cup rendition.

While scanning for entertainment only new treat plans to attempt, I saw a few lemon thumbprint treat plans, and I was unable to oppose transforming them into treat cups. Treat cups are amusing to make, simple, and the conceivable outcomes are practically unfathomable. After I tasted one of my lemon treat cups, I understood it had an aftertaste like a lemon bar.

These Lemon Bar Cookie Cups are a sweet, somewhat brittle treat loaded up with tart, plush lemon curd, spruced up with a sprinkle of powdered sugar.

I put together this treat with respect to the Fudge-Filled Toffee Pecan Sandies formula and filled it with custom made lemon curd. Obviously, you could likewise utilize locally acquired lemon curd, however this lemon curd is so fantastic you truly need to check out it.

Also try our recipe : Lemon Crumble Breakfast Cake #desserts #cakes #lemon #breakfast #brownies

INGREDIENTS

•  1 3/4 cups all purpose flour*
•  1/2 cup whole wheat flour
•  1/2 teaspoon salt
•  1/2 teaspoon baking soda*
•  1/2 teaspoon cream of tartar
•  1/2 cup butter, softened
•  1/2 cup sugar*
•  1/2 cup confectioners’ sugar (powdered sugar)
•  1/2 cup canola oil
•  1 egg
•  1/2 teaspoon lemon extract
•  1/2 teaspoon vanilla extract
•  3/4 cup lemon curd (recipe below)
•  powdered sugar for decorating, optional

LEMON CURD

•  6 tablespoons unsalted butter, softened at room temperature
•  1 cup sugar
•  2 large eggs
•  2 large egg yolks
•  2/3 cup fresh lemon juice
•  1 teaspoon grated lemon zest

INSTRUCTIONS

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.
6. Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with a teaspoon of lemon curd. Return to the oven and bake for an additional 4 minutes, or until cookies are firm and lightly browned on the sides. Remove to wire racks to cool.

Source : bit.ly/38onhDQ

Read more our recipe : Easy Puff Pastry Blueberry Turnovers #dessert #cakes #blueberry #easy #recipes