Preheat oven to 350°.
Combine the flours, salt, baking soda and cream of tartar in a small
bowl and set aside.
In a large bowl, cream butter and sugars until light and fluffy. Beat
in the oil, egg and extracts. Add flour mixture to creamed mixture
and stir until combined.
Drop one tablespoon dough into each cup of a greased mini muffin
tin. Bake for 8 minutes.
Remove from oven and using the end of a wooden spoon handle,
make an indentation in the center of each cookie. Fill with a
teaspoon of lemon curd. Return to the oven and bake for an
additional 4 minutes, or until cookies are firm and lightly browned
on the sides. Remove to wire racks to cool. Sprinkle the edges to
the cookies with powdered sugar.
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