Lemon Tea Cakes
1 1/2 c butter
1 8 oz. pkg. cream cheese
2 1/4 c sugar
6 eggs
3 T lemon juice
2 t lemon extract
1 t vanilla
1 1/2 t grated lemon peel
3 c flour
5 1/4 c powdered sugar
1/2 c plus 3 T milk
3 1/2 t lemon extract
Cream butter, cream cheese and sugar. Add eggs one at a time and beat well. Beat in the lemon juice, extracts and lemon peel. Gradually add flour. Fill greased mini muffin tins and bake at 325 degrees for 10-15 minutes. Cool 5 minutes, remove from pans. In a bowl, combine the glaze ingredients. Dip the tops of each cake into the glaze. Place on waxed paper to dry. Makes 8 dozen.
