Lemon Raspberry Cookie Cups Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
• Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated.
• Fill each mini muffin cup 3/4 full of dough.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
• Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes.
• Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy.
• Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Press into pan. Bake 14 to 16 minutes or until light golden brown. Sprinkle raspberries on crust. Lightly press raspberries into crust.
• In medium bowl, beat 3 eggs, granulated sugar and flour with whisk until well blended. Stir in 1 tablespoon lemon peel and the lemon juice. Pour evenly over raspberries on crust.
• Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours.
• When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.

Steps:

• Finely grind/chop the toasted pecans in your food processor. In the bowl of a stand mixer, beat the butter and ground pecans on medium speed until very soft and light, about 3 minutes. Beat in the confectioners sugar and vanilla extract until well combined. Scrape down the sides of your bowl and add the dry ingredients. Beat for about 30 seconds, or until well combined (dough will pull away from the sides of the bowl).
• Roll the dough into 1" balls and place in an UNgreased miniature cupcake pan. Find something in your kitchen that is the same diameter as the cupcake hole (I used a shot glass), and press gently down on each ball to make an indentation.
• Place a rounded half teaspoon of raspberry jam in each depression and bake at 350F for 20 minutes. The jam will melt and spread out evently.
• Keep the baked cookies IN the pan, but on a cooling rack for TEN MINUTES. After 10 minutes, you will be able to VERY GENTLY lift the cookie cups out of the pan. You can use the tip of a knife to help, but it shouldn't be necessary -- just lift with a steady, gentle pressure and they will pop out. I've also had luck turning the pan upside down on a soft towel and tapping it gently -- they should pop out.

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and sugar together.
• One by one, add the eggs and egg whites and mix.
• Add the lemon juice and zest, mix.
• Mix the flour and baking soda in another bowl, then add to the first bowl.
• Add the white chocolate chips and fold in the raspberries.
• Drop by the teaspoon onto a greased or aluminum foil-lined baking sheet and bake for 7- 10 minutes.