Lemon Blueberry Ice Cream Cupcakes

24 lemon cookies, coarsely crushed
1 (21-ounce) can blueberry fruit filling
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1 (8-ounce) container frozen whipped topping, thawed
Multicolored candies and sprinkles


Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.

Lemon Hissy Fits

1 cup butter, softened
1 1/2 cup sugar
1 egg, beaten
3 T. lemon juice
1/2 t. lemon extract
1/2 t. vanilla extract
2 1/4 cup flour
1 t. baking powder
3/4 cup white chocolate chips, chopped
Garnish: powdered sugar

With an electric mixer on medium speed, blend together butter and sugar until creamy. Beat in egg, lemon juice and extracts. In a separate bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture; stir until combined. Fold in chocolate chips. Cover and refrigerate for one hour. Form dough into one-inch balls. Place on lightly greased baking sheets. Bake at 350 degrees for 10 to 12 minutes, until edges are lightly golden. Remove to a wire rack; dust with powdered sugar while still warm. Cool completely. Makes 3 to 4 dozen.