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Lemon Dream Tassies
Lemon Dream Tassies
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Prep Time:
40 minutes
Total Time:
2 hours 10 minutes
Award-winning 2007 recipe! Tangy lemon meringue pie infused into simple, delightful mini cookies.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup whole almonds, ground
  • 6 tablespoons butter or margarine, melted
  • 1 package (3 oz) cream cheese, softened
  • 1 jar (12 oz) lemon curd
  • 2/3 cup from 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1/2 cup Cool Whip frozen whipped topping, thawed
  • 1 teaspoon grated lemon peel
  • 2 tablespoons sliced almonds
Instructions:
  • Preheat oven to 375°F and coat 36 mini muffin cups with cooking spray.
  • Combine cookie mix, ground almonds, softened butter, and cream cheese in a large bowl until a soft dough forms.
  • Take the dough and form it into 36 (1 1/4-inch) balls. Gently press each ball into the bottom and up the sides of the muffin cup.
  • Bake until golden brown, usually 12 to 15 minutes. Let cool completely in the pan, which takes about 30 minutes.
  • Gently release cookie cups from the pan and generously fill each with 1 1/2 teaspoons of zesty lemon curd.
  • Blend frosting and whipped topping in a small bowl until smooth. Spoon 1 rounded teaspoon of the mixture onto each filled cookie cup. Garnish with lemon peel and almonds. Refrigerate covered.

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