Preparation

To make the cranberry curd:

In a medium saucepan, add cranberries, orange juice and water. Bring to a boil until cranberries start to pop. Using a fine strainer or sieve, mash the cranberries and let the juice drop back into the saucepan. Let cranberries cool.
In a separate bowl, whisk egg yolks and egg. Add sugar and vanilla extract and continue to whisk until combined. Add the egg mixture to the cranberry mixture and stir until well incorporated. Place the saucepan on medium heat and whisk continually until sauce thickens. It will continue to thicken in the refrigerator.
Remove mixture from heat and slowly add the butter. Mix until melted into a curd. Place in a sealable container and chill for at least one hour.

Cookie Cups:

Preheat oven to 350 degrees.
In a mixing bowl, use an electric mixer to mix together oil, butter, water, sugar, egg and vanilla extract until well combined.
In a separate bowl, whisk together salt, baking powder, flour, cream of tarter and lemon zest.
Slowly add flour into wet ingredients and mix until just combined. Spray mini muffin tin with cooking spray. Using a tablespoon sized scoop, fill tin with batter. Use the of a wooden spoon and form an indent in the middle of the dough to form the cups. Bake for 10-12 Minutes. Form the indentation once again and allow to cool before removing from muffin tin. Fill cups with cranberry curd and top each with whipped cream.