Lemon Filled Cookie Tarts

Yield:
12 tarts

Ingredients:

  1. For Lemon Filling:
  2. 3 eggs
  3. 1-1/2 cups granulated sugar
  4. 3 tablespoons flour
  5. 1/2 teaspoon baking powder
  6. 2 teaspoons grated lemon peel
  7. 2 tablespoons lemon juice
  9. For Cookie Tarts:
  10. 1 cup butter, softened
  11. 1/2 cup granulated sugar
  12. 1/2 teaspoon vanilla extract
  13. 1 egg
  14. 2 cups flour
  15. 1/4 teaspoon salt
  16. 1 tablespoon powdered sugar
Directions:

For filling:
Beat eggs, sugar, flour, baking powder, lemon peel and lemon juice in small bowl with electric mixer on medium speed or with wire whisk until smooth.

Cover and refrigerate.

For tarts:
Beat butter, sugar, vanilla and egg in large bowl with electric mixer until smooth. Stir in flour and salt.

Cover and refrigerate about 1 hour or until firm.

Heat oven to 350 F.

Spray 48 miniature muffin cups with cooking spray.

Shape dough into 48-1 inch balls. Place one ball in each muffin cup. Press dough into bottom and up sides of cups.

Spoon slightly less than 1 tablespoon filling into each cup.

Bake 18-20 minutes or until centers are puffed and edges are light brown. Cool in pans for 5 minutes.

With tip of knife, lift tarts from muffin cups to wire rack to cool completely, about 30 minutes.

Just before serving, sprinkle tarts with powdered sugar.


TDS 3