Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180g)
- Baking powder: 1 tsp (5g)
- Salt: 1/4 tsp (1g)
- Butter, softened: 1/2 cup (113g)
- Sugar: 1/2 cup (100g)
- Large egg: 1
- Vanilla extract: 1 tsp (5ml)
- Lemon zest, grated: 1 tbsp (5g)
- Lemon juice: 1 tbsp (15ml)
- Raspberry jam: 1/2 cup (120g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla extract, lemon zest, and lemon juice.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Divide batter evenly among prepared muffin cups.
- Drop a dollop of raspberry jam into the center of each cup.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 200 per cookie cup
- Fat: 9g
- Carbohydrates: 28g
- Protein: 2g
Dish Characteristics:
- Sweet and tart
- Buttery and flaky crust
- Bright and flavorful raspberry filling
User Comments:
- "These cookie cups are so delicious and easy to make. I love the combination of lemon and raspberry."
- "The perfect treat for a summer party. They're both festive and refreshing."
- "I always get compliments when I make these. They're a hit with everyone."
Special Precautions and Tips:
- For a more intense lemon flavor, use 2 tbsp of lemon zest instead of 1.
- If you don't have raspberry jam, you can use any other flavor of jam or even fruit compote.
- Let the cookie cups cool completely before filling them with the raspberry jam, otherwise, the jam will melt and lose its shape.
