Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1999


Recipe Summary

2 dozen


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 350°.

  • 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.

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

Nutrition Facts

119 calories; calories from fat 39%; fat 5.2g; saturated fat 2.8g; mono fat 1.7g; poly fat 0.3g; protein 2.4g; carbohydrates 16.1g; fiber 0.3g; cholesterol 31mg; iron 0.4mg; sodium 98mg; calcium 19mg.