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Ingredients
| salted butter: 1/2 cup (softened) |
| granulated sugar: 3 Tbl |
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 1/2 cup |
| all-purpose flour (unsifted): 1 Tbl |
| lemon juice: 3 Tbl |
| lemon peel: 2 tsp |
| baking powder: 1/4 tsp |
| salt: 1/8 tsp |
| eggs: 2 (large) |
| powdered sugar (unsifted): 2 Tbl |
Lemon Gem Tassies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
- Heat oven to 350°F.
- 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.