2/3 cup Betty Crocker® whipped fluffy white frosting
1/2 cup frozen (thawed) whipped topping
1 tsp grated lemon peel
2 tablespoons sliced almonds
Instructions
Heat oven to 375 degrees F. Spray 36 mini muffin
cups with cooking spray.
In large bowl, stir cookie mix, ground almonds,
butter and cream cheese until soft dough forms.
Shape dough into 36 (1 1/4-inch) balls. Press each
ball in bottom and up side of muffin cup.
Bake 12 to 15 minutes or until golden brown. Cool
completely in pan, about 30 minutes.
Remove cookie cups from pan. Fill each with about
1 1/2 teaspoons lemon curd.
In small bowl, mix frosting and whipped topping
until well blended. Pipe or spoon 1 rounded
teaspoon frosting mixture on top of each filled
cookie cup. Top each with lemon peel and almonds.
Store covered in refrigerator.
Originally Submitted
4/29/2012
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