Lemon-Cream Cheese Cookie Cups

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 39%
  • Fat: 5.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.4g
  • Carbohydrate: 16.1g
  • Fiber: 0.3g
  • Cholesterol: 31mg
  • Iron: 0.4mg
  • Sodium: 98mg
  • Calcium: 19mg

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

Preparation

  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.
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