For the Cookies:
For the Filling:
- 1/2 cup Unsalted Butter
- 6 tablespoons Vegetable Oil
- 1/2 cup Granulated Sugar, plus 2 tablespoons
- 6 tablespoons Powdered Sugar
- 1 tablespoon Water
- 1 large Egg
- 1/2 teaspoon Pure Vanilla Extract
- 2 3/4 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Cream Of Tartar
Preheat the oven to 350°F.
Cream together the butter, oil, sugar, powdered sugar, water, eggs and vanilla until smooth and well combined.
In a large bowl, whisk together the flour, salt, baking soda and cream of tartar.
Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
Roll the dough into 1 tablespoon sized balls and place them in the lightly greased cups of a mini muffin tin.
Use the rounded bottom of a 1/2 tablespoon sized measuring spoon to press a well in the middle of each cookie.
Bake the cookies for 9-10 minutes, or until they are lightly browned on the edges.
Remove them from the oven and re-press the well in the cookies while they are still warm.
Let them cool completely in the muffin tin, then use the tip of a sharp knife to pop them out of the tin.
Fill the wells in the cookie cups with 1/2 tablespoon of lemon curd.
Store the cookie cups in an airtight container in the refrigerator and serve chilled. The cookies also freeze well for up to 3 months.
Use Stacey’s lemon curd recipe!