Moist Lemon Tea Cakes

• 1-1/2 cups butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2-1/4 cups sugar
• 6 large eggs
• 3 tablespoons lemon juice
• 2 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 1-1/2 teaspoons grated lemon zest
• 3 cups all-purpose flour
• 5-1/4 cups confectioners' sugar
• 1/2 cup plus 3 tablespoons 2% milk
• 3-1/2 teaspoons lemon extract

1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened.
2. Fill greased miniature muffin cups two-thirds full. Bake at 325u0b0 for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

butter, cream cheese, sugar, eggs, lemon juice, lemon, vanilla, lemon zest, allpurpose, confectioners, milk, lemon

Taken from www.tasteofhome.com/recipes/moist-lemon-tea-cakes/ (may not work)