citrus & poppy-seed cookie cups

Hello, friends! I've missed you.

It's been quite a while since I've shared a new post. I have so much news to share, but I think I'll dedicate a post to all my updates in the coming weeks. It will help explain what I've been up to lately.

So, I'm supposed to be filling plastic eggs with candy and treats, and wrapping our youngest son's birthday gifts, but I'm beat. I thought it would be more fun to share this recipe with you before Easter . . . . just in case you're looking for a special dessert to share with your family and friends this weekend.

This recipe was inspired by the famous Ooey Gooey Butter Cake.

Have you ever tried a Gooey Butter Cake? They're incredible. Amazing. Sweet! Just so dang good.

I thought it would be fun to make bite-sized versions of a Gooey Butter cake; but instead of making them with the traditional cake batter bottom, I made them with a buttery shortbread base studded with lemon and orange zest . . . and poppy-seeds. 

The addition of the buttery shortbread crust is a nice compliment to the sweet, gooey top. If you like not-too-sweet treats (like me), then this recipe is for you!

I drizzled the tops with melted white chocolate and tucked several white morsels into the center of these pretty little cookie cups for an extra creamy surprise.

I like to add a few jelly beans, egg-shaped M&M's, or pretty little Spring flowers to their tops for a Spring-inspired dessert. However you decide to dress them up, citrus & poppy-seed cookie cups would make a pretty and delicious addition to any Spring affair, baby shower, or Easter gathering.

Happy Spring baking, friends!

citrus & poppy-seed cookie cups

Makes 38-48 cookie cups

1 cup (2 sticks) butter, room temperature

1/2 cup granulated sugar

2 cups all-purpose flour

2 teaspoons poppy-seeds

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2 cups (12-ounce package) white chocolate chips

.     .     .     .     .     .  

2 large eggs, room temperature

1 (14-ounce) can Sweetened Condensed Milk

3/4 teaspoon orange extract

2 teaspoons orange zest

2 teaspoon lemon zest

Preparation

Preheat oven to 350°F. Prepare 38-48 mini muffin cups with cooking spray. 

Beat butter, sugar, 1 teaspoon orange zest, 1 teaspoon lemon zest, and poppy-seeds in medium mixer bowl until creamy. Add flour; beat until mixture is evenly moist, crumbly and can be formed into balls. Shape dough into 1-inch balls. Using the back of a teaspoon, press each ball onto bottom and up side of prepared muffin cups to form wells. Place 5 white chocolate chips in each cup.

Beat eggs in medium bowl with wire whisk. Stir in sweetened condensed milk, orange extract, 1 teaspoon orange zest, and 1 teaspoon lemon zest. 

Spoon almost a measuring tablespoon of mixture into each muffin cup, filling about 3/4 full.

Bake for 15 to 17 minutes or until centers are puffed and edges are just beginning to brown. Upon removing from oven, gently run knife around each cup. 

While still warm, top each cup with 8 to 10 white chocolate chips (they will soften and retain their shape), or melt white chips and drizzle over the tops.

Cool completely in pans on wire racks. With tip of knife, remove cookie cups from muffin pans. 

Top with grated orange (or lemon) zest just before serving. 

Store in covered container in refrigerator.

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