This week's Liz's Kitchen stems from a visit from fire and police department to the house while I was in Cleveland. To make a long story short, there was a carbon monoxide scare at the house and the volunteer firefighter that lives across the street was so nice to help out and help keep the situation calm. To thank him, my roommate wanted to make him a treat.  Since I was out if town and needed a Liz's Kitchen I said, "why don't you take some pictures and I'll use that this week for Liz's Kitchen." Most of the baking recipes are her finds anyway, so this isn't too far of a stretch. :)  These cookie cups are delicious! and yet you don't feel totally guilty.  They're the perfect dessert for the summer because they use fresh berries but still bring in some tart too! Bonus! These are super easy to make!

Liz Mantel
Liz Mantel

Berry Lemon Cookie Cups 

For the cookie cups:

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest

For the lemon filling:

  • 1 (8 oz) package cream cheese
  • 1/2 cup sugar
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups mixed berries

Preheat oven to 350 degrees and spray your muffin tin with nonstick cooking spray.


Combine flour, salt, and baking soda and set that aside. Then in your stand mixer cream together butter and sugar until light and fluffy (about 3 to 5 minutes). Then add the egg, vanilla and lemon zest and mix until combined. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until well mixed.


Use 1 1/2 inch cookie scoop, to fill the muffin tins.  Press cookie dough into the bottom of cup and press about 1/2 way up the sides of each cup, forming a cup shape. Bake for 10 to 12 minutes, or until edges are golden.


Remove from the oven and use the back of an ice cream scoop or larger spoon to push down the middle of the cookie to form the cup and then set aside to cool completely.


Next, beat cream cheese at medium speed in the stand mixer until smooth. Add sugar, lemon zest and lemon juice and continue to beat until smooth (about 2 to 3 minutes). Using a pastry bag, Ziploc bag or spoon, fill the cups with filling and then top with mixed berries.



Find the original recipe from here.

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