Lemon Squares & Peanut Butter Cup Cookies

This recipe is courtesy of our friend Emily Bugay. So yummy!
Lemon Squares
1 cup butter softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1.5 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
Preheat oven to 350. Blend together softened butter, 2 cups flour and 1/2 cup sugar. Press it into the bottom of an ungreased 9x13 baking dish. Bake for 15-20 min. until firm and golden. Whisk together remaining 1/5 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake an additional 20 minutes. The bars will firm up as they cool.

This is a recipe I saw and knew I had to make! I love peanut butter and chocolate combinations!
Peanut Butter Cup Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.