LEMON DREAM TASSIES

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Lemon Dream Tassies image

Prize-Winning Recipe 2007! Mmm! Lemon meringue pie flavors comes in an easy mini cookie delight.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 36

Number Of Ingredients 9

1 pouch (1 lb 1.5 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 Betty Crocker™ whipped fluffy white frosting
1/2 cup Cool Whip frozen whipped topping, thawed
1 teaspoon grated lemon peel
2 tablespoons sliced almonds

Steps:

  • Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
  • In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
  • Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
  • Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
  • Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
  • In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 65 mg, Sugar 15 g, TransFat 1 g

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