• 2 Ratings

If you’re serving these lemon tassies around Christmas, decorate with sugared cranberries and rosemary to fit the red and green color scheme.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. In a large bowl beat shortening with an electric mixer on medium 30 seconds. Add brown sugar, vanilla, lemon zest, baking powder, baking soda, and salt; beat until combined. Beat in eggs until combined. Beat in flour until combined. Shape dough into 1-inch balls. Roll each ball in granulated sugar. Place one ball into a mini muffin cup; press into bottom and up the sides. Repeat with all balls.

  • Bake 10 to 12 minutes or until golden. (If tassies puff during baking, re-press with spoon.) Cool 5 minutes in cups. Remove; cool on a wire rack. Repeat with remaining batter. Fill cooled tassies with cranberry relish. If desired, top with sugared cranberries and rosemary leaves.

Make-Ahead Tip

Store unfilled tassies in an airtight container at room temperature up to 3 days or freeze up to 3 months. Fill just before serving.

Nutrition Facts

108 calories; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 10 mg cholesterol; 56 mg sodium. 26 mg potassium; 19 g carbohydrates; 0 g fiber; 8 g sugar; 1 g protein; 0 g trans fatty acid; 21 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 17 mg calcium; 1 mg iron;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0