posted by Linda in MO 08-22-101 8:30 AM
* Exported from MasterCook *
Lemon-Cream Cheese Cookie Cups
Recipe By :Cooking Light YEAR: April 1999 PAGE: 169
Serving Size : 24 Preparation Time :0:00
Categories : Desserts , Low-Fat
Amount Measure Ingredient -- Preparation Method
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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 block light cream cheese (8 oz.), softened
Topping:
1/4 cup commercial fat-free lemon curd
1/4 cup sliced almonds (or fresh berries)
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 degrees.
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 degrees for 23 minutes or until edges are brown and filling is set. Remove cups from pans immediately (I let them cool a bit before removing); cool on a wire rack.
To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup. Sprinkle with almonds.
Yield: 24 servings (Serving size: 1 cookie cup).