Ingredients
Dough:
1/2 C sugar
1/4 C butter or stick margarine, softened
1 tsp vanilla extract
1 lg egg
1 1/4 C flour
1/2 tsp baking powder
1/4 tsp salt
Cooking spray
Filling:
1/2 cup sugar
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 large egg
(8-oz) 1/3-less-fat cream cheese
Topping:
1/4 C commercial FF lemon curd
1/4 C sliced almonds
To prepare dough:
beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to sugar mixture; beat at low speed until well-blended.
Wrap dough in plastic wrap, freeze 15 minutes.
Gently press dough into bottom and up sides of 24 miniature muffin cups coated with cooking spray.
Preheat oven to 350°.
To prepare filling:
place 1/2 cup sugar and the next 4 ingredients (1/2 cup sugar through cream cheese) in a food processor; process until smooth, scraping sides of processor bowl occasionally.
Spoon 1 tablespoon filling into each prepared muffin cup. Bake at 350° for 23 minutes or until edges are brown and filling is set. Remove cups from pans immediately; cool on a wire rack.
To prepare topping:
spoon 1/2 teaspoon lemon curd onto each cookie cup. Sprinkle with almonds.
NUTRITION PER SERVING CALORIES 119(39% from fat); FAT 5.2g(sat 2.8g,mono 1.7g,poly 0.3g); PROTEIN 2.4g; CHOLESTEROL 31mg; CALCIUM 19mg; SODIUM 98mg; FIBER 0.3g; IRON 0.4mg; CARBOHYDRATE 16.1g
