Ingredients:
For the Cookies:
2¾ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter (softened)
1¼ cups sugar
1 egg
1 teaspoon vanilla extract
For the Lemon Curd Filling:
6 tablespoons butter (softened)
1 cup sugar
2 whole eggs and 2 yolks
⅔ cup lemon juice
For the Topping:
Lemon zest from 1 lemon
2 tablespoons powdered sugar (for garnish)
Directions:
Prepare the Cookie Dough: Start by mixing flour, baking soda, and baking powder. Cream the butter with sugar until fluffy, then add the egg and vanilla. Combine with dry ingredients to form dough.
Bake the Cookie Cups: Shape dough into balls, place in a mini muffin tin, and bake until golden. Immediately press the center to form cups and allow to cool.
Make the Lemon Curd: Cream butter and sugar, whisk in eggs and lemon juice. Cook while stirring until thickened.
Assemble: Fill each cookie cup with lemon curd, chill, then top with lemon zest and powdered sugar.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 120 kcal per serving | Servings: 24 cookie cups
