If you need a beautiful but simple cookie with springtime colors, try these Lemon Curd Cookie Cups. I think they would be perfect for Valentine’s Day, Easter or Mother’s Day.
You can use any flavor of citrus curd, though lemon is probably the best known. I made some gorgeous pinkish orange Blood Orange Curd and used it for half of the cookies. A pale pink grapefruit curd would be delicious too. Or maybe a nice pale green lime curd for St. Patrick’s Day.
[clickToTweet tweet=”Beautiful natural hues and creamy citrus taste make these easy cookies a wonderful treat any time of year. #cookies #lemon #orange” quote=”Beautiful natural hues and creamy citrus taste make these easy cookies a wonderful treat any time of year. ” theme=”style2″]
Lemon Curd Cookie Cups
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3/4 cups butter
- 1 egg
- 1 teaspoon vanilla
- lemon or orange curd
- In a medium bowl, whisk together flour and salt until fluffy.
- In a large bowl cream together butter and sugar, approximately 2-3 minutes. Add egg and vanilla, beat until smooth.
- Gradually add flour mixture and mix on low until combined. Divide into two discs, wrap in plastic and refrigerate at least 30 minutes.
- Preheat oven to 350 degrees F.
- Press about 1 tablespoon of dough into the cups of a mini muffin tin. leaving a well in the center.
- Bake for approximately 7-8 minutes. Remove from pan and let cool on wire racks.
- Fill cups with curd and decorate as desired.
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