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″]
You can use store bought lemon curd or try our easy version here.
- 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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