Mini Lemon Cookie Tarts

• DOUGH
• 1 cup butter or 1 cup margarine, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg, room temperature
• 2 cups all-purpose flour
• icing sugar, for decorating
• LEMON FILLING
• 3 large eggs, room temperature
• 1 1/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons lemon rind
• 2 tablespoons lemon juice

1. Beat the butter, granulated sugar, vanilla extract and egg in a large bowl on medium speed until combined. Stir in the flour and salt, then cover and refrigerate until firm, about 1 hour.
2. Prepare the lemon filling by beating all of the ingredients together until will mixed. Cover and refrigerate.
3. Preheat the oven to 350F Spray 48 miniature muffin cups 1 3/4 x 1 inch, with cooking spray.
4. Shape the dough into 48 one-inch balls then place in the muffin cup. Press dough into the bottom and up the sides of the cups. Spoon slightly less than 1 tablespoon of the lemon filling into each cup.
5. Bake 18 to 20 minutes or until centers are puffed and the edges are light brown. Cool in the pan for 5 minutes. With the tip of a knife, lift the tarts from the muffin tins to a cooling rack. Cool completely, then dust with the icing sugar just before serving.

dough, butter, granulated sugar, vanilla extract, egg, flour, icing sugar, lemon filling, eggs, sugar, allpurpose, baking powder, lemon rind, lemon juice

Taken from www.food.com/recipe/mini-lemon-cookie-tarts-528749 (may not work)