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Ingredients
Lemon Cookie Cups
- 1 2/3 cups all-purpose flour*
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter, very soft
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons, no white bitter pith
Lemon Cream Cheese Filling
- 1 package (8 ounces) cream cheese, soft
- 3/4 cup Imperial Sugar Confectioners Powdered Sugar
- Zest of 2 lemons, no white bitter pith
- 1 pint, berries of choice
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Prepare a mini muffin tin with a thin layer of baking spray or melted butter and set aside.
- Sift together flour, baking soda, and salt. Set aside.
- Mix butter until light and fluffy, add sugar and once creamed add egg, vanilla, and lemon zest.
- Add dry ingredients and mix until just combined.
- Pace a generous tablespoon of dough in each cavity. Using a wet finger, make a well in center and consequently press dough up sides.
- Place in oven and bake for 16-19 minutes or until golden brown. During baking keep an eye on pan. Here and there dough may slide down a little too much, if needed, remove from oven and press it quickly back up.
- Allow to cool for about 4-5 minutes and then carefully remove cookie cups from pan before they start to stick.
- For lemon cream cheese filling, sift powdered sugar if lumpy. Combine cream cheese with powdered sugar until blended. Add lemon zest.
- Fill each cup and decorate with berries.
