Ingredients

The following ingredients have 4 Servings
  • 2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 lb unsalted butter (softened)
  • 1 cup sugar
  • 1 large egg
  • 2 tsp grated lemon peel
  • 2 tsp vanilla extract
  • 1 1/2 tsp lemon extract or 15 drops lemon essential oil

Instruction

  • Adjust oven rack to lower middle position and heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray.
  • Mix together flour, baking powder, and salt in a medium bowl; set asideWith an electric mixer, cream the butter and 1 cup sugar until light and fluffy, about 3 minutes at medium speed.
  • Add egg, vanilla extract, grated lemon peel, and lemon extract or lemon essential oil. Beat until well combined, about 30 more seconds. Add flour mixture and beat at a low speed until just combined, about 30 seconds more.
  • Shape tablespoonfuls of dough into balls; place 1 ball in each muffin cup. Sprinkle each cookie ball with the tiny bit of remaining sugar.
  • Bake, reversing the positions of the cookie cups halfway through baking time, until edges of the cookies are pale golden, 10 - 11 minutes.
  • Remove cookies from oven. Gently press small spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
  • Remove cookie cups from muffin cups; place on cooling rack. Cool completely.For topping, add dry flavored gelatin to fully-thawed whipped topping; stir with whisk until well combined. Fill food-storage plastic bag or pastry bag with strawberry topping.
  • If using plastic bag, cut hole in 1 bottom corner of bag; pipe topping into center of each cooled cookie cup. Serve immediately.