These bite-size cookies resemble little lemon pies, with a sweet, short crust and a tart cheesecake filling.
Recipe information
Yield
makes 4 dozen
Ingredients
for the crusts
for the filling
Preparation
Step 1
Preheat oven to 350°F with rack in upper third. Coat two 24-cup mini-muffin tins with cooking spray.
Step 2
Make crusts: Process flour and butter in a food processor until mixture is the consistency of fine crumbs. Add sugar, egg yolks, vanilla, lemon zest, and salt. Process just until combined and sandy in texture; do not overprocess.
Step 3
Divide dough into quarters. Divide each quarter into 12 equal pieces, and shape into balls. Place each ball in a muffin cup; press into cup, stretching dough up the sides. Set each muffin tin on a baking sheet.
Step 4
Bake crusts, rotating halfway through, until lightly browned all over and slightly darker at the edges, 18 to 20 minutes. Tap down any puffed centers of the shells with the end of a wooden spoon or your finger. Transfer sheets with muffin tins to wire racks to cool.
Step 5
Make filling: With an electric mixer, beat cream cheese, sugar, egg, lemon zest and juice, and vanilla on medium speed until smooth. Using a 1-inch ice cream scoop, fill the cooled crusts with filling.
Step 6
Bake cookies, rotating sheets halfway through, until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer to wire racks to cool completely. Tassies can be refrigerated in single layers in airtight containers up to 3 days.
