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Lemon-Cream Cheese Cookie Cups

Yield 2 dozen

Ingredients

  • Dough:
  • 1/2 cup sugar
  • 1/4 cup butter or stick margarine, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Cooking spray
  • Filling:
  • 1/2 cup sugar
  • 1 teaspoon grated lemon rind
  • 1 teaspoon lemon juice
  • 1 large egg
  • 1 (8-ounce) block 1/3-less-fat cream cheese
  • Topping:
  • 1/4 cup commercial fat-free lemon curd
  • 1/4 cup sliced almonds

Nutrition Information

  • calories 119
  • caloriesfromfat 39 %
  • fat 5.2 g
  • satfat 2.8 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 2.4 g
  • carbohydrate 16.1 g
  • fiber 0.3 g
  • cholesterol 31 mg
  • iron 0.4 mg
  • sodium 98 mg
  • calcium 19 mg

How to Make It

  1. To prepare dough, beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to sugar mixture; beat at low speed until well-blended. Wrap dough in plastic wrap; freeze 15 minutes. Gently press dough into bottom and up sides of 24 miniature muffin cups coated with cooking spray.

  2. Preheat oven to 350°.

  3. To prepare filling, place 1/2 cup sugar and the next 4 ingredients (1/2 cup sugar through cream cheese) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon 1 tablespoon filling into each prepared muffin cup. Bake at 350° for 23 minutes or until edges are brown and filling is set. Remove cups from pans immediately; cool on a wire rack.

  4. To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup. Sprinkle with almonds.