Best 6 Lemon Dream Tassies Cookie Cups Cookie Mix Recipes

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Indulge in the delightful symphony of flavors with Lemon Dream Tassie Cookie Cups, a captivating confection that blends the vibrant zest of lemon with the comforting embrace of buttery shortbread. These exquisite cookie cups, crafted with a convenient cookie mix, transform into delicate vessels filled with a luscious lemon filling, creating a perfect balance between sweet and tangy. Embark on a culinary journey with our curated collection of recipes, offering variations that cater to every palate. Discover the classic Lemon Dream Tassie Cookie Cups, tantalize your taste buds with the zesty Lemoncello Delight, embrace the tropical allure of the Key Lime Zest variation, and succumb to the irresistible charm of the Raspberry Lemon Swirl. Each recipe promises a unique odyssey of taste, guaranteeing an unforgettable treat for any occasion.

Here are our top 6 tried and tested recipes!

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

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

LEMON DREAM TASSIES



Lemon Dream Tassies image

Provided by My Food and Family

Categories     Recipes

Time 40m

Number Of Ingredients 9

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

Steps:

  • 1. Preheat 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.
  • 2. Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
  • 3. Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
  • 4. Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
  • 5. 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 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

LEMON DREAM TASSIES - COOKIE CUPS (COOKIE MIX)



Lemon Dream Tassies - Cookie Cups (Cookie Mix) image

Make and share this Lemon Dream Tassies - Cookie Cups (Cookie Mix) recipe from Food.com.

Provided by Mom2Rose

Categories     Tarts

Time 2h10m

Yield 30 Cookie Cups - Tassies, 30 serving(s)

Number Of Ingredients 9

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 cup whole almond, ground
6 tablespoons butter or 6 tablespoons margarine, melted
3 ounces cream cheese, softened
1 (12 ounce) jar lemon curd
2/3 cup betty crocker whipped fluffy white frosting
1/2 cup frozen whipped topping, thawed
1 teaspoon grated lemon peel
2 tablespoons almonds, sliced

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.

RASPBERRY CURD TASSIES



Raspberry Curd Tassies image

Betty Crocker® sugar cookie mix provides a simple addition to these tassies filled with curd and raspberry jam - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 28

Number Of Ingredients 9

1/2 cup blanched whole almonds
1 pouch Betty Crocker™ sugar cookie mix
6 tablespoons butter or margarine, melted
1 package (3 oz) cream cheese, softened
1/2 cup lemon curd
1/2 cup seedless raspberry jam
1/2 cup frozen (thawed) whipped topping
28 fresh raspberries
Fresh mint leaves, if desired

Steps:

  • Heat oven to 375°F. Generously spray 28 mini muffin cups with cooking spray. In food processor, place almonds. Cover; process until finely ground.
  • In large bowl, stir cookie mix, almonds, melted butter and cream cheese until soft dough forms. Shape dough into 28 (1-inch) balls. Press 1 ball in bottom and up side of each muffin cup.
  • Bake 12 to 13 minutes or until golden brown. Using end of wooden spoon handle, press deep well into center of each cookie cup. Cool completely in pans on cooling racks. Twist to remove from pans.
  • In small bowl, mix lemon curd and raspberry jam. Spoon about 1 teaspoon mixture into each cookie cup. Top with dollop of whipped topping, 1 raspberry and mint leaf.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 80 mg

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

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 TASSIES



Lemon Tassies image

Easy to make and charming in appearance, these tiny tarts are an ideal dinner-party dessert. The name is derived from the Scottish word for a "small cup."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 24

Number Of Ingredients 16

2 lemons, well scrubbed
1 cup sugar, plus more for rolling
1/2 cup cool water
5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
1 cup all-purpose flour
3 tablespoons sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
Pinch of salt
8 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract

Steps:

  • For candied lemon zest: Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.
  • Bring 1 cup sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.
  • Preheat the oven to 350 degrees with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. In a food processor fitted with a steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.
  • Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.
  • Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.
  • Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth. Using a 1/4-ounce ice cream scoop, fill the cooled crusts. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.

Tips:

  • Use a good quality cookie mix. This will ensure that your tassies turn out light and fluffy.
  • Chill the dough before baking. This will help the tassies hold their shape in the oven.
  • Press the dough firmly into the tartlet pans. This will prevent the tassies from shrinking too much in the oven.
  • Bake the tassies until they are just set. Overbaking will make them dry and crumbly.
  • Filling: There are many different types of fillings that you can use for lemon dream tassies, such as lemon curd, lemon pie filling, or even just fresh lemon juice and sugar. You can also get creative and use other flavors, such as raspberry or blueberry.
  • Sprinkling Powdered Sugar: Dusting the tassies with powdered sugar before serving adds a touch of sweetness and elegance.

Conclusion:

Lemon dream tassies are a delicious and easy-to-make treat that are perfect for any occasion. They are made with a simple cookie dough that is filled with a creamy lemon filling and then baked until golden brown. These tassies are sure to be a hit with your family and friends. So next time you are looking for a sweet treat, give these lemon dream tassies a try!

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