Lemon Gem Tassies

By mirelsonp

Note: To freeze, arrange in a single layer on cookie sheets and freeze until firm. Then sore in an airtight container and return to freezer. To thaw, let stand at room temperature for 30 minutes.

Ingredients

• 1/2 cup butter or margarine, softened
• 3 Tbsp granulated sugar
• 1 cup Gold Medal all-purpose flour
• 1/2 cup granulated sugar
• 1 Tbsp Gold Medal all-purpose flour
• 3 Tbsp fresh lemon juice
• 2 tsp grated lemon peel
• 1/4 tsp baking powder
• 1/8 tsp salt
• 2 eggs
• 2 Tbsp powdered sugar

Details

Servings 2

Preparation

Step 1

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray 24 miniature muffin cups, 1 3/4 x 1 inch, with cooking spray.

2. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric 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 to 16 minutes or until edges begin to turn golden brown.

3. Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed. spoon 1 heating tablespoon mixture evenly into each baked crust.

4. Bake 10 to 12 minutes longer or until filling is light golden. cool in pan 15 minutes. remove from pan to cooling rack. cool completely, about 30 minutes.

5. Sift powdered sugar over tops of cookies. Store covered in refrigerator. sift additional powdered sugar over cookies just before serving.