LEMON BAR COOKIE CUPS

 Cookies:

2 3/4 C. flour

1 t. baking soda

1/2 t. baking powder

1 1/4 C. sugar

1 C. softened butter

1 egg

1 t. vanilla

Lemon Curd Filling:

6 T. softened butter

1 C. sugar

4 eggs (2 whole and 2 yokes only)

2/3 C. lemon juice

Topping: 

1 lemon zest (optional)

2 T. powdered sugar

Instructions:

1. Preheat oven to 375
2. Spray mini muffin tin with nonstick cooking spray
3. In large bowl, cream together butter and sugar until fluffy
4. Beat in egg and vanilla
5. Gradually add dry ingredients, until combined
6. Roll cookie dough into 1" size balls and place one in each muffin tin hole
7. Bake for 8 - 10 min until golden 
8. Remove from oven and with backside of measuring spoon push indent into each cookie, while still warm
9. Let cool then carefully remove from pan with knife
10. To make lemon curd: cream 6 T. softened butter with 1 C. sugar.
11. Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined
12. Mix in lemon juice, then pour into saucepan 
13. Cook over med. heat, stirring constantly with wire whisk for 5 min. until smooth and thick
14. let cool then spoon lemon curd into each cookie cup
15. Top with powdered sugar and lemon zest
16. Store in fridge until lemon curd sets up

(Taken from Six Sisters).