Cook techniques
Mixing Dry Ingredients
Ensure that the flour, baking soda, and baking powder are thoroughly mixed together. This step is crucial for even distribution of the leavening agents.
Creaming Butter and Sugar
Beat the softened butter with sugar until the mixture is light and fluffy. This process incorporates air into the butter, helping to create a tender cookie texture.
Shaping and Baking Cookie Cups
After forming dough balls, place them in a mini muffin tin. Bake until golden and immediately press down the center to shape the cups while they are still warm.
Making Lemon Curd
Cream softened butter and sugar until smooth, then whisk in eggs and lemon juice. Cook over low heat, stirring continuously until the mixture thickens to achieve the right consistency.
Assembling Cookie Cups
Fill each cooled cookie cup with lemon curd, then chill to set. Finally, add lemon zest and a dusting of powdered sugar for garnish.
FAQ
Can I use store-bought lemon curd instead of making my own?
Yes, using store-bought lemon curd can save time and still provide delicious results.
How can I store the cookie cups?
Store the cookie cups in an airtight container in the refrigerator for up to three days.
Can I freeze the cookie cups?
Yes, you can freeze the assembled cookie cups. Just be sure to allow them to cool completely before placing them in a freezer-safe container.
What can I substitute for fresh lemon juice?
You can use bottled lemon juice, but fresh juice will yield a brighter flavor.
How do I know when the cookies are done baking?
The cookie cups should be golden brown around the edges. You can also insert a toothpick to check if it comes out clean.
