Lemon Coconut Tassies Recipes

Steps:

• Blend together cream cheese and butter. Stir in flour, form into a ball and chill at least one hour.
• Divide into 24 balls, place in ungreased miniature muffin tins and press dough against bottom and up the sides.
• Combine filling ingredients and mix well, divide among tart shells.
• Bake 25-30 minutes or until set.
• Cool them for several minutes and gently remove them from the tins.

Steps:

• In bowl, combine sugar & flour.
• Beat in eggs, lemon peel & juice by hand.
• Divide the coconut among the tart shells (approximately 1 teaspoons each).
• Pour lemon mixture over top of coconut.
• Bake in 375 degree oven for 20-25 minutes or until filling is set.
• Cool before serving.

Steps:

• Preheat oven to 350F. Make tassie pastry (#59854) and line mini muffin cups with pastry.
• Beat the eggs, sugar, butter, lemon zest and lemon juice in a bowl.
• Stir in the coconut.
• Divide among 24 mini muffin cups or tassie cups.
• Bake for 20-25 minutes.
• Immediately, and very carefully using the tip of a pointed knife, gently knudge out each tassie out of its cup and transfer to a rack to cool.
• If they cool in the pan too long, they are more difficult to remove.
• Your first couple may break (those are the ones I eat on the spot- the rewards of making them!), but you will soon learn just the right'move' to remove them perfectly.

Steps:

• Combine all ingredients. Beat at low speed until well mixed, 2 to 4 minutes.
• Drop rounded teaspoonfuls of dough onto ungreased cookie sheets.
• Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups., Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.

Steps:

• LEMON CHESS TASSIES:.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add flour to butter mixture, beating at low speed.
• Shape dough into 48 balls; cover and chill 1 hour.
• Place 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
• Spoon LEMON CHESS PIE FILLING evenly into tart shells.
• Bake at 350 deg F for 25 minutes or until set.
• Cool in pans on wire racks for 10 minutes.
• Remove from pans; cool completely on wire racks.
• LEMON CHESS PIE FILLING:.
• Whisk together all ingredients.
• Use filling immediately.
• Makes 3 cups filling.

Steps:

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.
• Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.
• Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.

Steps:

• Heat oven to 375°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.

Steps:

• Preheat oven to 350°. Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture. Shape dough into 1-in. balls; press evenly onto bottom and up sides of 40 greased and floured mini muffin cups., In a small bowl, mix coconut, ice cream topping, sugar, macadamia nuts, egg and cornstarch. Place 1 tablespoon in each cup. Bake until edges are golden and filling is puffed, 20-25 minutes. Cool in pans 5-10 minutes. Carefully remove to wire racks to cool., In a small bowl, combine icing ingredients. Drizzle over cookies; let dry completely.

Steps:

• 1. Beat 1/2 cup butter and cream cheese together until light and fluffy.
• 2. Add flour and beat until crumbly.
• 3. Shape dough into ball.
• 4. Preheat oven to 350 degrees F.
• 5. Spray 1 3/4" mini-muffin pans with oil.
• 6. Pinch off pastry, 1 Tbsp. at a time and press into prepared pans.
• 7. Mix juice, 3 Tbsp. melted butter, eggs and sugar in bowl. Divide filling evenly between cups.
• 8. Bake 40-45 minutes.
• 9. Remove from pans while slightly warm. Cool on wire racks.
• 10. Before serving, top each with a dollop of whipped cream.