Lemon Tassies
- 2 cups all-purpose flour
- 10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into chunks
- 1/4 cup plus 2 tablespoons sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 teaspoons finely grated lemon zest
- 1/4 teaspoon coarse salt
- Vegetable oil cooking spray
- 8 ounces cream cheese, room temperature
- 1/3 cup sugar
- 1 large egg
- 3 tablespoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350F with rack in upper third.
- Coat two 24-cup mini-muffin tins with cooking spray.
- Make crusts: Process flour and butter in a food processor until mixture is the consistency of fine crumbs.
- Add sugar, egg yolks, vanilla, lemon zest, and salt.
- Process just until combined and sandy in texture; do not overprocess.
- Divide dough into quarters.
- Divide each quarter into 12 equal pieces, and shape into balls.
- Place each ball in a muffin cup; press into cup, stretching dough up the sides.
- Set each muffin tin on a baking sheet.
- Bake crusts, rotating halfway through, until lightly browned all over and slightly darker at the edges, 18 to 20 minutes.
- Tap down any puffed centers of the shells with the end of a wooden spoon or your finger.
- Transfer sheets with muffin tins to wire racks to cool.
- Make filling: With an electric mixer, beat cream cheese, sugar, egg, lemon zest and juice, and vanilla on medium speed until smooth.
- Using a 1-inch ice cream scoop, fill the cooled crusts with filling.
- Bake cookies, rotating sheets halfway through, until filling is set and just beginning to color at the edges, 10 to 12 minutes.
- Transfer to wire racks to cool completely.
- Tassies can be refrigerated in single layers in airtight containers up to 3 days.
flour, cold unsalted butter, sugar, egg yolks, vanilla, lemon zest, coarse salt, vegetable oil cooking spray, cream cheese, sugar, egg, lemon zest, lemon juice, vanilla
Taken from www.epicurious.com/recipes/food/views/lemon-tassies-389232 (may not work)