Moist Lemon Tea Cakes

TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES: 102 servings

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

GLAZE:

• 5-1/4 cups confectioners' sugar
• 1/2 cup plus 3 tablespoons 2% milk
• 3-1/2 teaspoons lemon extract

Directions

1. 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.
2. Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry. 

Yield: 8-1/2 dozen.

Nutritional Facts
93 calories: 1 each, 4g fat (2g saturated fat), 22mg cholesterol, 38mg sodium, 14g carbohydrate (10g sugars, 0g fiber), 1g protein .