A “tassie” is a small cup-shaped cookie or tart, and comes from the Scottish word tass + ie. which means small cup. Taking this idea to its simplest form I made the lemon tassies from supplies that I had on hand. They were extremely easy to make and insanely good to eat.
I started with a package of refrigerated sugar cookie dough, the kind that comes in a block and can be separated into 24 “squares”, one for each cookie. Using two mini-muffin pans, I placed a block of cookie dough into each well, and with my fingers pressed it to cover the bottom, and up the sides of the muffin cups. Then I baked them. After baking, there was a depression in the center of each one where I spooned about 1 teaspoon of lemon curd.
The heat from the still warm cookies, softened the curd so that it spread and filled the depression. After they were completely cool, I put a dab of white frosting on each one. (Frosting was left over from a previous baking project.) If I didn’t already have the frosting, I would have dusted them with confectioners’ sugar, because I thought they needed something white on them for garnish. For a special occasion a candied flower, like a violet, would be a lovely garnish.
When first made the cookie part was crisp, but I kept them in a covered container, and the next day the cookie had softened and become chewy. That seemed to fit the smooth, lemony filling better and we liked them better that way.
For some reason I always seem to want something lemon in spring time, and I already had a small amount of lemon curd that I had made, so that’s how I came up with this idea. I think these little finger cookies ( or tarts) would be great served at a tea, a Mother’s Day Brunch, a shower, or any other springtime occasion.
A few simple supplies are all you need:
- mini-muffin pans, for a total of 24 cookies
- 1 package of preformed , refrigerated sugar cookie dough, 24/pkg.
- 1 jar lemon curd, or your own homemade.**
- a small amount of vanilla frosting, or other garnish
Spray the muffin cups with non-stick spray. Preheat the oven as the cookie package suggests.
Place one block of cookie dough in each of the muffin cups; with your fingers press to cover the bottom and up the sides to form a shell.
Bake for the recommended time on the cookie package, starting to check on them early, so they don’t get too brown. Remove from the oven, and while still warm, spoon about 1 teaspoon of the lemon curd into the depression of each cookie.
Allow to cool completely on a wire rack, loosening the cookies so they don’t stick.
Garnish the top of each cookie with your choice of frosting or other decorative garnish.
**If lemon curd is not available, any flavor of jam would be a nice substitute.
SOURCE: A Carolyn Original