– 1 cup sugar – ½ cup butter softened – 1 egg – 1 tsp vanilla extract – ½ tsp almond extract – ⅓ cup sour cream – ½ tsp baking soda – 2 cups flour
Using a hand mixer, cream together the sugar and butter.
Then add in the egg and vanilla extract, mix again, and add the sour cream, salt and baking soda.
Lastly, add in the flour and beat until smooth.
Proceed to scoop out 1 tablespoon of dough into each muffin cup. I use a cookie scoop, it makes this process so fast and I love that all the cookies are uniform size.
Place the cookie cups in the preheated oven and bake for 17-18 minutes. Be sure to let the cookies stand for 1-2 minutes after taking them out of the oven. Spray the round side of a 1 teaspoon measuring spoon with non-stick spray then press down into the center of each cookie to create a well.
Now, spoon about 2 teaspoons of lemon curd into each cookie cup. If serving immediately, you can top with a dollop of whipped cream.