Dessert is extra-special for kids when it comes in an edible container.

Here’s a cute little lemony crisp cookie cup, ideal for filling with pudding, fresh fruit or ice cream. Top the filling with candles if there is a birthday party in the house.

You also might want to make a batch for an Easter brunch dessert to mimic mini spring baskets. They’ll be perfect … and memorable with a scoop of icy sorbet nestled in toasted shredded coconut “grass.”

Kids can be involved from the start with this thin cookie recipe that is easy to combine, using just flour, powdered sugar, eggs and lemons. No need for a mixer. So, grab a big spoon, whisk, grater and mixing bowls to get started.

LEMON COOKIE CUPS

Makes 20 cookie cups

1 1/3 cups all-purpose flour

3/4 cup powdered sugar

3 egg whites

2 egg yolks

1 tablespoon grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon vanilla

2 or 3 whole washed lemons for shaping cookie cups

Position rack in the upper third of the oven. Preheat oven to 350 degrees F.

Cover two cookie sheets with parchment paper.

1. Let your child measure and sift flour and sugar in a mixing bowl.
2. Use a whisk to lightly beat egg whites in one small bowl. In another bowl, lightly beat yolks.
3. Add egg whites, yolks, lemon zest, juice and vanilla to the flour and sugar mixture. Mix well until smooth with a large spoon. Let set 20 minutes.
4. Meanwhile, let your child draw five 5-inch circles on the back of the parchment paper with a pencil, using a saucer as a guide. Turn paper over, with circles showing through. Repeat for second cookie sheet.
5. Drop a heaping tablespoon of batter in the middle of each of the circles. An adult should carefully spread the batter to fill the shape. It will be very thin. (I use an angled icing spatula.)
6. Bake for 5-6 minutes or until edges brown. Remove cookies quickly, and with the assistance of your child, form cupped shapes with the bottom sides of the cookies up, using the lemons as molds. Hold them for a few seconds until the shape is set, then place on a cooling rack. (Use a clean towel between your hands and the hot cookie to form the fluted shape, if you wish.)
7. Repeat with remaining dough.

Serve as individual desserts filled with fruit, pudding, flavored yogurt, ice cream or sorbet.

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Donna Erickson’s award-winning series “Donna’s Day” is airing on public television nationwide. To find more of her creative family recipes and activities, visit www.donnasday.com and link to the NEW Donna’s Day Facebook fan page. Her latest book is “Donna Erickson’s Fabulous Funstuff for Families.”

© 2017 Donna Erickson

Distributed by King Features Syndicate