Lemon Tea Cakes

INGREDIENTS

• 1-1/2 cups butter, softened

• 1 package (8 ounces) cream cheese, softened

• 2-1/4 cups sugar

• 6 eggs

• 3 tablespoons lemon juice

• 2 teaspoons lemon extract

• 1 teaspoon vanilla extract

• 1-1/2 teaspoons grated lemon peel

• 3 cups all-purpose flour

GLAZE

• 5-1/4 cups confectioners' sugar

• 1/2 cup plus 3 tablespoons 2% milk

• 3-1/2 teaspoons lemon extract

DIRECTIONS

1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Add flour; beat just until moistened.
   
2. Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
   
3. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

Yield: 8-1/2 dozen