Lemon-Cream Cheese Cookie Cups

Ingredients

• 0.3 cup almonds sliced
• 0.5 teaspoon double-acting baking powder 
• 8 ounce block 
• 1 large eggs 
• 1.3 cups flour all-purpose
• 0.3 cup commercial lemon curd fat-free
• 1 teaspoon juice of lemon 
• 1 teaspoon lemon rind grated
• 0.3 teaspoon salt 
• 0.3 cup stick margarine softened
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• oven
• knife
• wire rack
• blender
• plastic wrap
• muffin liners
• measuring cup

Directions

1. To prepare dough, beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy.
2. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife.
3. 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.
4. Preheat oven to 35
5. 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.
6. Bake at 350 for 23 minutes or until edges are brown and filling is set.
7. Remove cups from pans immediately; cool on a wire rack.
8. To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup.
9. Sprinkle with almonds.