Recipe for Lemon Teacakes
Ingredients
- 1 1/2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 1/4 cups sugar
- 6 eggs
- 3 tablespoons lemon juice
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons grated lemon peel
- 3 cups all-purpose flour
- 1 cup butter, softened
- 6 cups confectioners'' sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 4 to 6 tablespoons heavy whipping cream
- Yellow food color if desired
Cooking Directions
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 peel. Add flour; beat just until moistened.
Fill greased miniature muffin cups half-full for biscuits (or two-thirds full for cakes). Bake at 325° for 8-12 minutes (or 10-15 minutes for the fuller ones) or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the butter, confectioners'' sugar, lemon juice, peel and enough cream to achieve desired spreading consistency.
Add food coloring if desired. Dip tops of cakes into icing; place on waxed paper to dry.
by Pak101.com (few years ago!) / 868 views