I couldn’t wait to share these with you. Going through my Martha Stewart Cookie Cookbook today looking for my usual Chocolate Biscotti recipe, I found these. They just sound to good not to bake today. I am so glad I listened to my heart yesterday that said, “go ahead and pick up that pretty little lemon, you just might need it this week” So I don’t have to run to the store to get lemon zest. It is already here.
For the crust:
2 cups flour
10 tables (1 1/4 sticks) cold unsalted butter, cut into chunks
1/4 cup plus 2 tables sugar
2 large egg yolks
1 teas vanilla extract
2 teas finely grated lemon zest
1/4 teas salt
Vegetable oil or cooking spray
8 oz room temp cream cheese
1/3 cup sugar
1 large egg
3 tables finely grated lemon zest
1 tables fresh lemon juice
1/2 teas vanilla extract
Preheat oven to 350. 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 over process.
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 18-20 minutes or until lightly browned all over. Tap down any puffed centers of the shells with the end of a wooden spoon. Transfer muffin tins to wire racks to cool.
Make filling by combing cream cheese, sugar, egg, lemon zest, juice and vanilla. Mix on medium speed until well combined. Using a 1″ round melon scoop or a spoon, fill the cooled crusts with filling, evenly dividing the filling between the 24 crusts.
Bake the cookies until filling is set and just beginning to color at the edges, about 10-12 minutes. Transfer to wire racks again to cool. Tassies can be refrigerated in airtight containers up to 3 days.
Makes 4 dozen tassies