1. Preheat oven to 350°. Combine the flours, salt, baking soda and
cream of tartar in a small bowl and set aside.
2. 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. Drop one tablespoon dough into
each cup of a greased mini muffin tin. Bake for 8 minutes.
3. 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.
4. Sprinkle the edges to the cookies with powdered sugar.
Originally Submitted
4/22/2014
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