Lemon Dream Tassies

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2

cup whole almonds, ground

6

tablespoons butter or margarine, melted

1

package (3 oz) cream cheese, softened

1

jar (12 oz) lemon curd

2/3

cup Betty Crocker® whipped fluffy white frosting

1/2

cup frozen (thawed) whipped topping

1

teaspoon grated lemon peel

2

tablespoons sliced almonds

• 1 Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• 2 In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
• 3 Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
• 4 Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
• 5 Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
• 6 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.