Petit Lemon Cupscookies 2 tablespoon unsalted butter 5 teaspoon sugar 1 tablespoon light corn syrup 1/2 lemon's peel, finely grated 1/4 cup all-purpose flour; sifted ----FILLING---- 3 tablespoon unsalted butter 1 lemon's peel, finely grated 1 tablespoon lemon juice 1 tablespoon sour cream 1 1/2 cup powdered sugar; sifted Put butter, sugar, corn syrup and lemon peel in a small saucepan and stir over medium heat until melted. Stir in flour. Set aside to cool. Preheat oven to 375 F (190 C). Grease a large baking sheet; line with parchment or waxed paper. Using a round 1/4 teaspoon measuring spoon, spoon 12 tiny circles of mixture onto prepared baking sheet, spacing well apart. Bake 5 minutes or until lightly browned. Cool a few seconds. Lift rounds from baking sheet and place in minature tart pans to mold into a cup shape. When cool, remove to a wire rack. Repeat until mixture is all used. To make filling, place butter, lemon peel and juice in a small bowl set over a pan of gently simmering water; stir until butter melts. Remove from heat. Stir in sour cream and powdered sugar. Beat until cool and thickened. Spoon or pipe filling into center of each cup. Source: "The Book of Cookies" by Pat Alburey. |
