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Lemon Gem Tassies

12 cup butter, softened
3 tablespoons sugar
1 cup flour
12 cup sugar
1 tablespoon flour
3 tablespoons lemon juice
2 teaspoons grated lemon peel
14 teaspoon baking powder
18 teaspoon salt
2 large eggs
2 tablespoons powdered sugar


Heat oven to 350F. Spray 24 miniature muffin cups, 1 3/4 x 1 inch with cooking spray. In medium bowl, beat butter and 3 Tbsp sugar with mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms. Shape dough into 3/4 inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14-16 minutes or until edges begin to turn golden brown. Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed. Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10-12 minutes or until filling is light golden brown. Cool in pan 15 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes. Sift powdered sugar over tops of cookies. Store covered in refrigerator. Sift additional powdered sugar over cookies just before serving if desired.

Source: www.food.com