Lemon Tea Cakes

1 1/2 cups butter
8 ounces cream cheese -- softened
2 1/4 cups sugar
6 large eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1 1/2 teaspoons grated lemon peel
3 cups flour

5 1/4 cups confectioner's sugar
1/2 cup milk
3 tablespoons milk
3 1/2 teaspoons lemon extract

In a mixing bowl, cream butter, cream cheese and
sugar. Add eggs, one at a time, beating well after
each addition. Beat in the lemon juice, extracts and
lemon peel. Gradually add flour.

Fill greased miniature muffin cups two-thirds full.
Bake at 325° for 10-15 minutes or until cakes pull
away from sides of cups. Cool for 5 minutes before
removing from pans to wire racks to cool completely.

In a small bowl, combine confectioners sugar, milk and
lemon extract. Dip tops of cakes into glaze
ingredients; place on waxed paper to dry.

"Taste of Home"


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