Lemon Poppy Seed Cookie Cups with Lemon Icing

A great alternative to lemon bars that you don’t have to cut into squares!

You can replace the poppy seeds with chopped almonds, candied ginger or dried cranberries.

For special diets: use gluten-free flour. For a vegan version, use vegan butter and replace the egg yolk with 1 tablespoon of  ground flax seeds and 3 tablespoons water.

Make the batter ahead and refrigerate for up to two days before baking. You can also bake and freeze the cookie cups (decorate with icing just before serving) for up to three months.

With or without icing, these little cookie cups are a great addition to your list of easy desserts.

See the photos for helpful tips and as always, a printable recipe.

[tasty-recipe id=”7633″]