Lemon Coconut Tassies Food

LEMON DREAM TASSIES

Lemon Dream Tassies image

Prize-Winning Recipe 2007! Mmm! Lemon meringue pie flavors comes in an easy mini cookie delight.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 36

Number Of Ingredients 9

Ingredients

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 Cool Whip frozen whipped topping, thawed
1 teaspoon grated lemon peel
2 tablespoons sliced almonds

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.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 65 mg, Sugar 15 g, TransFat 1 g

RASPBERRY TASSIES RECIPE

Raspberry Tassies Recipe image

Raspberry tassies recipe makes tender crust filled with raspberry filling.

Provided by Kate @ I Heart Eating

Categories Dessert

Time 20m

Number Of Ingredients 5

Ingredients

1/2 cup butter (at cool room temperature)
3 ounces cream cheese (softened)
1/2 teaspoon almond extract
1 cup all-purpose flour
21 ounce can raspberry fruit filling

Steps:

Beat butter, cream cheese, flour, and almond extract together until well-combined.
Cover dough, and chill until firm.*
Preheat oven to 400 F. Grease and flour a 24-cup mini muffin tin.
Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides.
Divide fruit filling between cookie cups.
Bake for about 10-15 minutes, or until tassies are light golden brown.
Let cool in pan before removing.

Nutrition Facts : ServingSize 1 serving, Calories 88 kcal, Carbohydrate 11 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 54 mg

PINEAPPLE COCONUT TASSIES

Pineapple Coconut Tassies image

These cookies may sound and look fancy, but they're rather easy to make Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together. -Connie Shuff, York, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 40 cookies

Number Of Ingredients 17

Ingredients

1 cup unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups cake flour
2 tablespoons cornstarch
1/2 teaspoon salt
FILLING:
1-1/2 cups sweetened shredded coconut
1 cup pineapple ice cream topping
1/2 cup sugar
1/4 cup chopped macadamia nuts
1 large egg
2 teaspoons cornstarch
ICING:
1/2 cup confectioners' sugar
1 tablespoon 2% milk
1/2 teaspoon coconut extract

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.

Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 48mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON CURD TASSIES

Lemon Curd Tassies image

A wonderful blend of flavors!

Provided by Robin J.

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Yield 24

Number Of Ingredients 8

Ingredients

½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
½ teaspoon lemon zest
3 eggs
1 ¼ cups white sugar
⅓ cup lemon juice
¼ cup butter

Steps:

Blend butter and cream cheese together; stir in flour. Cover; chill 1 hour.
On lightly floured surface, roll dough to 1/8 inch thickness. Cut in 3 inch rounds with scalloped cookie cutter. Pat rounds in 1 3/4 inch muffin pans. Bake tart shells at 400 degrees F (200 degrees C) for 10 to 12 minutes. Cool in pans.
To Make Filing: Grate 1/2 teaspoon lemon peel; set aside. In saucepan combine 3 well-beaten eggs, 1 1/4 cups sugar, 1/3 cup lemon juice, and 1/4 cup butter or margarine. Cook and stir over low heat till thick, about 15 minutes.
Remove from heat; stir in lemon peel. Chill. Spoon a rounded teaspoonful of filling into each shell. If desired, top with toasted slivered almonds. Chill.

Nutrition Facts : Calories 132.3 calories, Carbohydrate 14.8 g, Cholesterol 42.4 mg, Fat 7.7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 60.2 mg, Sugar 10.6 g

LEMON TASSIES

Lemon Tassies image

Lemony and delicate. For a variation add poppy seeds to the filling. Chilling time for the dough is not included.

Provided by PetsRus

Categories Tarts

Time 55m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
3 tablespoons lemon juice
3 tablespoons butter, melted
1 teaspoon grated lemon zest
2 eggs, beaten
2/3 cup sugar

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.

Nutrition Facts : Calories 105.7, Fat 6.9, SaturatedFat 4.2, Cholesterol 33.4, Sodium 63.9, Carbohydrate 9.8, Fiber 0.2, Sugar 5.8, Protein 1.3

LEMON COCONUT TASSIES

Lemon Coconut Tassies image

Make and share this Lemon Coconut Tassies recipe from Food.com.

Provided by evelynathens

Categories Tarts

Time 30m

Yield 24 tassies

Number Of Ingredients 6

Ingredients

2 eggs
1/2 cup sugar
2 tablespoons melted butter
1/2 teaspoon lemon, zest of, finely grated
1 tablespoon lemon juice
1/4 cup desiccated coconut

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.

Nutrition Facts : Calories 34.8, Fat 1.6, SaturatedFat 1, Cholesterol 18, Sodium 16.9, Carbohydrate 4.7, Fiber 0.1, Sugar 4.5, Protein 0.6

PINEAPPLE COCONUT TASSIES

Pineapple Coconut Tassies image

These cookies may sound and look fancy, but they're rather easy to make Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together. -Connie Shuff, York, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 40 cookies

Number Of Ingredients 17

Ingredients

1 cup unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups cake flour
2 tablespoons cornstarch
1/2 teaspoon salt
FILLING:
1-1/2 cups sweetened shredded coconut
1 cup pineapple ice cream topping
1/2 cup sugar
1/4 cup chopped macadamia nuts
1 large egg
2 teaspoons cornstarch
ICING:
1/2 cup confectioners' sugar
1 tablespoon 2% milk
1/2 teaspoon coconut extract

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.

Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 48mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON TASSIES

Lemon Tassies image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 8

Ingredients

1/2 cup butter, softened
3 oz cream cheese, softened
1 1/4 cups flour
3 Tbsp fresh lemon juice
3 Tbsp butter, melted
2 eggs
2/3 cup sugar
Whipped cream for garnish

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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