Lemon Tea Cakes
1 1/2 cups softened butter
8 ounces cream cheese, softened
2 1/4 cups sugar
6 eggs
3 Tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla
1 1/2 teaspoon grated lemon peel
3 cups all-purpose flour
Preheat oven to 325°.
Cream the butter, cream cheese, and sugar. Add eggs, one at a time, and beat well. Add remaining ingredients except for flour. Beat.
Gradually, add the flour.
Fill miniature muffin cups 2/3 full. Bake at 325° for 10 to 15 minutes. Cool for five minutes and remove from the pan. Dip tops into the glaze.
GLAZE:
2 3/4 cup powdered sugar
1/4 cup plus 1 1/2 Tablespoons milk
2 teaspoons lemon extract
Whisk all three ingredients together in a small bowl or measuring cup. Dip tops of cakes into the glaze.
This recipe will make approximately 48 tea cakes. They also freeze well.
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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