Betty Crocker Brunch - (Page 93) desserts Do-AheAD Lemon Gem Tassies Prep Time: 30 Minutes Start to Finish: 1 Hour 35 Minutes Servings: 2 dozen cookies ½ 3 1 ½ 1 3 2 ¼ 1 ⁄8 2 2 cup butter or margarine, softened tablespoons granulated sugar cup Gold Medal® all-purpose flour cup granulated sugar tablespoon Gold Medal® all-purpose flour tablespoons fresh lemon juice teaspoons grated lemon peel teaspoon baking powder teaspoon salt eggs tablespoons powdered sugar 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 miniature muffin cups, 1¾ 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 ¾-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 heaping 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 if desired. High Altitude (3500-6500 feet): In step 2, bake 16 to 18 minutes. In step 4, bake 12 to 14 minutes. Nutrition Information Per Serving: 1 CookIe: Calories 90 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g); Cholesterol 30mg; Sodium 50mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 1g Tips » Storage To freeze, arrange in a single layer on cookie sheets and freeze until firm. Then pop them into an airtight container and store in the freezer. To thaw, let stand at room temperature for 30 minutes. How-to A microplane makes quick work of grating the lemon peel. Look for this handy gadget at cookware stores. Betty Crocker Most Requested RecipesTM 93
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