Lemon-Cream Cheese Cookie Cups

• Dough:
• 1/2 cup sugar
• 1/4 cup butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Cooking spray
• Filling:
• 1/2 cup sugar
• 1 teaspoon grated lemon rind
• 1 teaspoon lemon juice
• 1 large egg
• 1 (8-ounce) block 1/3-less-fat cream cheese
• Topping:
• 1/4 cup commercial fat-free lemon curd
• 1/4 cup sliced almonds

1. 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.
2. Preheat oven to 350u0b0.
3. 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 350u0b0 for 23 minutes or until edges are brown and filling is set. Remove cups from pans immediately; cool on a wire rack.
4. To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup. Sprinkle with almonds.

sugar, butter, vanilla, egg, flour, baking powder, salt, cooking spray, filling, sugar, lemon rind, lemon juice, egg, cream cheese, topping, lemon curd, almonds

Taken from www.myrecipes.com/recipe/lemon-cream-cheese-cookie-cups (may not work)