Sunday, June 21, 2015

Sugar Cookie Cups with Creamy Lemon Filling & Blueberries

I love my Demarle molds so much! No spray or worrying about getting these cookie cups out in one piece! These cookie cups are super yummy and you could use any combination of filling and fruit.

-Adapted from Spoonful of Flavor

Cookie cups:
1 ½ cups flour
¼ tsp. salt
½ tsp. baking soda
½ cup butter, softened
¾ cup sugar
1 egg
4 drops lemon essential oil or 1 tsp. lemon zest + 1 tsp. lemon juice

Lemon cream:
8 oz. package cream cheese, softened
½ cup powdered sugar
1/3 cup lemon curd


Preheat oven to 350. Spray mini muffin tray with nonstick spray or use Demarle mini muffin tray (no spray).

Cream butter and sugar until light and fluffy. Add egg and lemon oil and beat until combined. Sift dry ingredients and slowly add to wet ingredients, mixing until just combined.

Using a cookie scoop, scoop dough into each of the 20 wells. Press dough into bottom of cup with a tamper (or fingers)– pressing until dough comes up the sides and reaches the top of the pan (forming a cup). Flour tamper between each cup to prevent sticking.

Bake for 13-15 minutes or until the tops are golden brown. Remove from oven and use the back of a rounded measuring spoon to press the middle of the cups down, restoring the cup shape. Cool completely and remove from before filling with cream.

To make lemon cream, beat cream cheese and powdered sugar until smooth. Mix in lemon curd, adding more lemon curd or powdered sugar to achieve desired consistency. Pipe into cookie cups using a star tip and top with blueberries.

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