Lemon Bar Cookie Cups

These were very yummy.  Light and refreshing and perfect for our dessert buffet during the girl's weekend I hosted a few weeks ago.  Everyone gave them rave reviews.  Will probably use them on my Christmas goodie plate this year rather than traditional Lemon Bars, I made them a few weeks ahead of time, froze them and then pulled them out of the freezer the day before we ate them, they defrosted perfectly.  The addition of the whole wheat flour in the dough gives it a nice nutty flavor and a pleasing texture.  I used my own recipe for the lemon curd instead of the one that is called for in the original recipe; here is the link for website with the original Lemon Bar Cookie Cups recipe.

1 3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 c. butter, softened
1/2 c. confectioners sugar
1/2 c. vegetable oil
1 egg
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
3/4 c. lemon curd, recipe here
powdered sugar, optional

1.  In a small bowl combine the flours, salt, baking soda and cream of tartar; set aside.
2.  In a separate, larger, bowl, cream together the butter and 1/2 c. confectioners sugar until fluffy.  Add the egg, oil and extracts until combined.  Stir in the flour mixture.
3.  Pinch the dough into balls, using a tablespoon to measure them out and get an even size.  Place in mini-muffin tins.  Bake for 8 minutes.  Use the handle of a wooden spoon to make in indentation in the dough, spoon 1 tsp. of curd into each indentation.  Return to oven and bake for an additional 4 minutes or until the crusts are light brown and fairly firm.  Cool for a few minutes in the pan and then CAREFULLY transfer to a wire rack to continue cooling.  Dust with powdered sugar if desired.