Lemon Curd Daisy Cookie Cups (Print Version)
# Ingredients:
→ For the Cookie Cups
01 -
1 cup (4 oz) blanched almond slivers
02 -
3/4 cup sugar, divided
03 -
2 cups all-purpose flour
04 -
1/2 teaspoon table salt
05 -
1 tablespoon fresh lemon zest
06 -
1 cup (2 sticks) unsalted butter, softened
07 -
1 teaspoon pure vanilla extract
08 -
2 egg yolks
→ For the Filling
09 -
1 3/4 cups lemon curd
# Instructions:
01 -
Heat your oven to 350 degrees. Spread the almond slivers evenly on a baking sheet and toast them until they turn golden brown, about 5 minutes. Take them out and let them cool completely.
02 -
Place the cooled toasted almonds and 1/4 cup of sugar in a food processor. Pulse until the nuts are finely ground but not turned into meal - you still want a little texture.
03 -
In a bowl, whisk together the flour, salt, and fresh lemon zest. Set this aside.
04 -
In a large mixing bowl, cream the softened butter with the remaining 1/2 cup sugar until light and fluffy. Add the vanilla extract and egg yolks, mixing until everything is fully combined.
05 -
Fold the ground almond mixture into the creamed butter mixture, then gently stir in the flour mixture just until the dough comes together. Don't overmix or the cookies will be tough!
06 -
Dust a silicone baking mat or clean cutting board and your rolling pin generously with flour to prevent sticking. Roll the cookie dough out to 1/8 inch thickness.
07 -
Using a 3 3/4 inch daisy-shaped cookie cutter, cut out 28 daisy shapes. You'll need to reroll the scraps to get all 28.
08 -
Press each daisy-shaped piece carefully into the cavities of non-stick mini muffin tins. Let the petals overlap the edges, but make sure they don't touch the neighboring cups or they'll stick together.
09 -
Use a toothpick to prick the bottom of each cookie cup about 15 times. This prevents them from puffing up too much while baking.
10 -
Bake on the bottom rack of the oven for 8 minutes.
11 -
Take them out of the oven and gently press down the centers using a pie stamper or the end of a wooden spoon to form well-shaped cups.
12 -
Return the cookies to the oven for another 2 to 4 minutes, or until the edges start to lightly brown and the centers are fully baked.
13 -
Let the cookies cool in the mini muffin pan for 15 minutes before carefully removing them and transferring to a cooling rack to cool completely.
14 -
Just before serving, spoon about 1 tablespoon of lemon curd into each daisy cookie cup. These are so pretty and delicious!
# Notes:
01 -
If the dough gets too warm while rolling, chill it briefly in the fridge to firm it up.
02 -
Keep the cookie cutter floured to prevent sticking and maintain clean daisy shapes.
03 -
Make sure the cookies are completely cool before filling or the lemon curd will melt and run.
04 -
Store filled cookies in the fridge and eat within 2 days for the best freshness.
05 -
You can make the cookie cups a day ahead without filling and store them in an airtight container.