Instructions
Sugar Cookie Cup
Combine sugar cookie mix, 1 stick of softened butter and egg with a hand held mixer {or by hand} until you have a thick dough.
Generously spray each cup of the mini muffin tin. Use a small cookie scoop and scoop a mound of dough into each cup. Press the top of the mound down slightly with your fingers so that you have a level top.
Bake for 9-11 minutes. Remove the pan from the oven and immediately run a knife around the edge of each cookie to loosen them. Once the cookies are loose, take a tart shaper and create an indentation into the middle of each cookie.
Allow the cookies to cool and bake the remainder of the dough.
Quick Lemon Filling
In a medium sauce pan, cream together the butter and sugar. Add egg yolks and mix until well combined. Add lemon juice and lemon zest, continue to whisk until totally combined. Turn the burner on over medium heat and whisk until it is smooth and thick.
Pour the mixture onto a cookie sheet and spread out into an even layer so that it cools quickly. Once cooled, spoon a teaspoon {or so} into each cookie cup. Refrigerate for at least 30 minutes. Sprinkle with powdered sugar and lemon zest before serving. Store leftovers in the refrigerator in an air tight container for up to 4 days.
5 Tips For Making Lemon Bar Cookie Cups
Use a small cookie scoop to get just the right amount of dough into each mini muffin cup.
Take a knife and run it around the edge of each cookie to loosen just as soon as you remove them from the oven.
Use a tart shaper to make an even indentation into the middle of each cookie. If you don’t have a tart shaper, use the end of a wooden spoon.
Cool the lemon filling on a cookie sheet so that it will cool quickly.
Add fresh lemon zest to the top of each cookie so that everyone will know that it is lemon flavored
