Lemon Buttercups

A friend was recently recalling a cookie his mom made called a buttercup. in the version from his childhood growing up in alabama, jiffy pie crust mix was combined with sugar and spices and used to make a filled cookie baked in a muffin tin. with that description in mind i began my search and found several version of this cookie including one attributed to gale gand, a supremely wonderful baker. these look richer and more refined but just as tasty. I have not tried this recipe yet but will do so after the holidays. Note cooking time does not include chilling time.

Steps

In a mixer fitted with a paddle , mix the flour and salt in a large bowl.

Add the butter and mix the ingredients together into a sandy , crumbly mixture.

In a bowl , combine the sour cream and egg yolk until very smooth.

Add to the flour mixture and mix until the dough comes together.

The dough may feel a little dry.

Form into a disk , wrap it in plastic wrap and chill at least 4 hours or overnight.

In a mixing bowl with a whisk attachment , cream the cream cheese.

Add the egg , powdered sugar , vanilla and lemon zest.

On a work surface thickly dusted with powdered sugar , roll out the pastry to a squarish or rectangular shape , 1 / 8-inch thick.

Using the.

Place a teaspoon of cream cheese filling in the center of each square.

Lift up 1 square , gathering the center of the square around the filling into a cup.

Hold it in the fingers of one hand.

Use the fingers of your other hand to gently push the midpoints of the sides inward , so that the four corners become the point.

Ingredients

all-purpose flour, salt, unsalted butter, sour cream, egg yolk, cream cheese, powdered sugar, pure vanilla extract, lemon zest