Lemon cookie cups - country living

2 dozen

Ingredients

Quantity Ingredient
½ cup (1 stick) butter, softened
¼ cup Confectioners' sugar
⅓ cup Granulated sugar
1 tablespoon All-purpose flour
1 Large egg
1 ounce Square semisweet chocolate
1 cup Unsifted all-purpose flour
2 teaspoons Finely grated lemon rind
1½ tablespoon Lemon juice
⅛ teaspoon Salt (opt.)

Directions

CRUST

FILLING

TOPPING

1. Prepare Crust: In large bowl, with electric mixer on medium speed, beat butter and confectioners' sugar until light and fluffy. Reduce mixer speed to low and gradually beat in flour until well mixed. If dough is very soft, beat in 1 tablespoon additional flour. Cover and refrigerate dough 30 minutes. Meanwhile, line twenty-four 1¼-inch muffin-pan cups with fluted petit four paper liners.

2. Heat oven to 350'F. Spoon 1 level T dough into each paper cups.

Divide dough evenly, if necessary, to fill each cup . With floured fingertips, press dough into bottom and up side of each paper-lined cup. Bake 15 minutes.

3. Meanwhile, prepare Filling: In small bowl, combine granulated sugar and flour. Stir in egg, lemon rind and juice, and salt until well mixed.

4. Remove cups from oven. With end of wooden-spoon handle, press the center of each puffed-up crust to make a hollow. Spoon Filling, dividing evenly, into each cup. As filling sinks in, spoon in a bit more. Bake lemon cups 13 minutes or until set. Cool lemon cups on wire rack completely.

5. If desired, prepare Topping: Melt chocolate in the microwave. Make a waxed-paper cone: Fold a 12-inch square of waxed paper diagonally in half. With the folded edge as the point of the cone, roll up triangle into a cone; tape edge to seal. Fill cone with melted chocolate. Cut a tiny opening at the pointed end of cone. Pipe lines of chocolate over tops of cups, if desired. Let chocolate dry before storing cookies. Store cookie cups in airtight container in the refrigerator.

Country Living/Dec/93 Scanned and fixed by DP and GG

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