Lemon Almond Cookies

This past weekend we hosted my mother in laws birthday dinner and although she didn't request a special dessert I wanted to make one. My brother in law said he would be in charge of a cake so I figured I would do some sort of cookie or tart. I knew that lemon was her thing because when we went to try cakes for our wedding, she loved the lemon and that's what we chose for a layer. I was going to go the lemon square route but wanted to do something different so I went to my binder full of magazine cut outs and found a recipe for these Lemon Almond Cookies. The use of sugar cookie mix makes for an easy exchange for "from scratch" batter, which for me was great since I was short on time, aka had hubby helping me. 

Lemon Almond Cookies 

Items Needed 

2 Mini Muffin Pan 

Medium saucepan

Mini Muffin/cupcake paper

Rolling Pin, to make dent  

• 1  pouch  sugar cookie mix, any will do
• 1/2  cup whole almonds, ground
• 6  tablespoons butter or margarine, melted
• 1  package (8 oz) cream cheese, softened 
• Homemade Lemon Filling or jarred Lemon Curd 

• Heat oven to 375°F. Spray 48 mini muffin cups with cooking spray.
• In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
• Shape dough into 48 (1 1/4-inch) balls. Place each ball in bottom of cup and press to make a dent, using end of rolling pin dipped in flour ( that's what we used but you can use your thumb)
  
  
  
  
  
  
  
• Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
• Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon filling
  
  
  
  
  
  
  
  
  

Lemon Filling

• 1 0.25 oz. packet unflavored gelatin
• 1 1/2 c. warm water
• 2 egg yolks
• 1 1/2 c.  sugar
• 3 tbsp cornstarch
• 1 tbsp butter
• 1/3 c.  fresh-squeezed lemon juice

• In a bowl, sprinkle the gelatin over the warm water and let it sit for a few minutes to soften. 
• Beat the egg yolks in another small bowl and set aside.
• In saucepan combine the sugar and cornstarch, then gradually whisk in the water and gelatin. Heat over medium heat, stirring constantly, until it thickens and boils. 
• Boil for about a minute, then remove from heat and pour a little into the egg yolks
• Beat together then gradually add back into the gelatin mixture.
• Return to the heat and simmer for about a minute.
• Remove from the heat and beat in butter and lemon juice until smooth.

Eat and Enjoy!!!

Carrot Cake Cupckaes.... Ummmmmmm

So since we got married two weeks ago... We've been baking.... Last week it was yellow butter cake with milk chocolate frosting, with Strawberries, this week Carrot Cake Cupcakes, next week who knows? So during half time of the Patriots game tonight I made the cupcakes, and boy were they good. Soft fluffy and still warm when we frosted a few.. They served carrot cake squares at our wedding, at a Vienesse Table that was absolutely scrumptious... I would love to try and make one thing from that table each week, there was about 14 things , know that sounds like heaven to me!!

• 2 cups all-purpose flour
• 2-1/4 teaspoons ground cinnamon
• 2-1/4 teaspoons baking soda
• 1-3/4 teaspoons baking powder
• 3/4 teaspoon salt
• 4-1/2 eggs
• 1-1/2 cups white sugar
• 1 cup and 2 tablespoons vegetable oil ( or applesauce if you don't want use oil)
  
• 1-1/2 teaspoons vanilla extract
• 3 cups grated carrot

And of course Cream Cheese Frosting

• 1/4 cup and 2 tablespoons cream cheese, softened
• 3 tablespoons butter, softened
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups sifted confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
2. Beat the eggs and sugar until frothy and lightened in color. Stir in the oil , vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
3. Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
4. Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.
   

Served them to my new hubby and my MOH.. they ohhed and ahhed over them.. I served them theirs still warm.. Oh so good!! So what will it be next week, oreo macaroon squares? pecan bars? choch. mousse? bananna cookies ? Oh so many choices, so many calories....