Flashback Friday – Lemon Shortbread Cookie Cups

I have had my blog for 3 1/2 years now, on and off.  I can’t believe it’s been that long.  I make a lot of my recipes again and again.  And some I feel have been lost in the hundreds of recipes that I have created in that time.  I decided that having a Flashback Friday would be really good idea just to dig out some of my favorite recipes that I have made in the past.

These are delicious!  If you love lemon bars, you will love these individual, cute little relatives. I love all things individual, so these are perfect!

Hope you guys have a great weekend and a wonderful Father’s Day!

Happy Baking!

Mini Lemon Shortbread Cookie Cups
recipe by Stephanie
makes 24 mini cookie cups

For the Crust:
1 1/2 cups flour
8 tablespoons cold butter
1/4 cup granulated sugar
2 egg yolks
3/4 teaspoon vanilla
1 1/2 teaspoon lemon zest
1/8 teaspoon salt

For the Filling:
2 eggs
3/4 cup granulated sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/8 cup whole milk

To Complete:
Confectioners’ sugar for dusting the tops

1. Using a food processor if possible (it will work best, but if you don’t have one, just use a mixer) process the flour and butter until they resemble course crumbs.  Add remaining ingredients and mix well.
2. Divide dough into 24 equal balls and place in greased mini muffin tins.  Push down on the bottom and sculpt the dough up the sides to the rim of the cup.  Bake in a 350 degree oven for 10-12 minutes, or until lightly golden.
3. Make filling – Cream together the eggs and the sugar. Add the remaining ingredients and mix until well blended and smooth. Fill each cup with filling until it reaches the rim of the cup. Lower oven temperature to 325 degrees.  Bake for 12-14 minutes or until set.
Let cool slightly. Remove cups from muffin tins and let cool completely.  Dust with confectioners’ sugar.