From the kitchen of Erica Buttacavoli
1 c butter, softened (2 sticks)
1 1/4 c sugar
1 tsp vanilla or 1 Tbsp imitation vanilla
2 3/4 c flour
1 tsp baking soda
1/2 tsp baking powder
Mix just until incorporated.
Grease a mini muffin pan.
Roll dough into balls.
Put one ball in each muffin cup.
Use a tart shaper to make an indent in each cookie.
Bake @ 375, 8 minutes or until golden.
The cookies will puff. Use the tart shaper again to reshape.
Let cool 5 minutes.
Remove cookies from muffin pan.
Lemon Curd Filling
In a mixer:
6 Tbsp butter, softened
1 c sugar
2 egg yolks
2/3 c fresh squeezed lemon juice
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.
- These freeze great (unfilled)! Make filling when you thaw cookie cups. Also good with other fruit fillings.
- I make these small, skip the indent before baking, and use a measuring spoon to make the indent after they come out of the oven. -Stephanie
- Erica made these for the 2022 cookie exchange.