From the kitchen of Erica Buttacavoli
Cookie
In mixer:
1 c butter, softened (2 sticks)
1 1/4 c sugar
Cream well.
Add:
1 egg
1 tsp vanilla or 1 Tbsp imitation vanilla
Add:
2 3/4 c flour
1 tsp baking soda
1/2 tsp baking powder
Mix just until incorporated.
Roll dough into balls.
Spray a mini muffin pan.* See notes below.
Put one ball in each muffin cup.
Bake @ 375, 8 minutes or until golden.
The cookies will puff.
Use a tart shaper or back of a measuring spoon to make an indent.
Let cool 1-2 minutes. If removed too soon may not hold shape, too long may stick.
Remove cookies from muffin pan. Turn the pan upside down. If they don’t fall out, tap the edge of the pan against the counter until they do.
Cool.
Lemon Curd Filling
In a mixer:
6 Tbsp butter, softened
1 c sugar
Add:
2 eggs
2 egg yolks
Mix well.
Add:
1/3 c fresh squeezed lemon juice* See notes below
Transfer curd to a pan.
Cook over medium-low heat, whisking constantly until smooth & thickened, about 5 minutes.
Transfer curd from the pot to a bowl so it’ll stop cooking.
If not serving immediately, store cooled cookies in a sealed container at room temp., cooled curd in a sealed container in the refrigerator.
When ready to serve, put a spoonful of curd in each cookie cup.
Garnish with lemon zest and dusting of confectioner sugar.
NOTES
*Once I ran out of fresh lemon juice so I used half fresh, half bottled and I loved it, much better in my opinion because it’s less puckery. For full lemon curd pucker, use all fresh lemon juice. -Stephanie
- These freeze great (unfilled)! Make/ add filling when ready to serve.
- Also good with other fruit fillings.
- I make these using a small scoop, Erica rolls them into balls. Mine are a bit smaller than hers, see photos below. It makes 5 dozen cookies using the small scoop. -Stephanie
- Personal note: Use my Ekco non stick pans, ungreased- the cookies fell right out. Cookies stuck to my ungreased Wilton non stick pans- I had to bang the pans repeatedly to get them out. – Stephanie
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