Lemon Raspberry Cookie Cups Food

LEMON RASPBERRY COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
• Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated.
• Fill each mini muffin cup 3/4 full of dough.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
• Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes.
• Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy.
• Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.

LEMON-RASPBERRY BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Press into pan. Bake 14 to 16 minutes or until light golden brown. Sprinkle raspberries on crust. Lightly press raspberries into crust.
• In medium bowl, beat 3 eggs, granulated sugar and flour with whisk until well blended. Stir in 1 tablespoon lemon peel and the lemon juice. Pour evenly over raspberries on crust.
• Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours.
• When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.

LEMON-RASPBERRY GEM COOKIES

Steps:

• Preheat oven to 350°F.
• Whisk together flour, baking powder, and salt.
• Beat butter and sugar until creamy.
• Add yolks, zest, juice, and vanilla. Beat well.
• Add the flour mixture and beat to combine well.
• Form tablespoon-sized balls of dough by rolling dough between your palms to form even spheres. Place on a baking sheet with room between (they will spread!) Press a finger into the top of each ball to make an indentation.
• Bake the cookies for 10 minutes.
• Place jam in a bowl and microwave until thinned and smooth (watch this - it wont' take long!).
• Remove the cookies from the oven. Use a teaspoon measuring spoon to make a crater in the middle of each puffed cookie. Use a 1/2 teaspoon measuring spoon to scoop warmed jam into the indentation.
• Return the cookies to the oven. Bake for 10 more minutes.
• Allow cookies to cool completely. When cool, dust with powdered sugar. Moisten one finger and gently touch the raspberry portion of each cookie to melt powdered sugar there.

LEMON BAR COOKIE CUPS

Steps:

• Preheat oven to 375 degrees F.
• Spray a mini muffin tin with nonstick cooking spray.
• In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
• In a large mixing bowl, cream together butter and sugar until fluffy.
• Beat in egg and vanilla.
• Gradually beat in dry ingredients until combined.
• Roll into 1" sized balls and place in muffin tin.
• Bake for 8-10 minutes or until golden brown.
• Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
• To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
• Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
• Add lemon juice and mix until combined, there will still be some lumps.
• Pour filling mixture into a saucepan over medium heat.
• Whisk constantly for 5 minutes, or until smooth and thickened.
• Remove lemon curd from heat and let cool for 2-3 minutes.
• Carefully spoon a teaspoon of lemon curd into each cookie cup.
• Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
• Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.