Yield: 40 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Unsalted butter |
| 5 teaspoons | Sugar |
| 1 tablespoon | Light corn syrup |
| ½ \N | Lemon's peel, finely grated |
| ¼ cup | All-purpose flour; sifted |
| 3 tablespoons | Unsalted butter |
| 1 \N | Lemon's peel, finely grated |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Sour cream |
| 1½ cup | Powdered sugar; sifted |
FILLING
Put butter, sugar, corn syrup and lemon peel in a small saucepan and stir over medium heat until melted. Stir in flour. Set aside to cool.
Preheat oven to 375 F (190 C). Grease a large baking sheet; line with parchment or waxed paper. Using a round ¼ teaspoon measuring spoon, spoon 12 tiny circles of mixture onto prepared baking sheet, spacing well apart. Bake 5 minutes or until lightly browned. Cool a few seconds. Lift rounds from baking sheet and place in minature tart pans to mold into a cup shape. When cool, remove to a wire rack.
Repeat until mixture is all used.
To make filling, place butter, lemon peel and juice in a small bowl set over a pan of gently simmering water; stir until butter melts.
Remove from heat. Stir in sour cream and powdered sugar. Beat until cool and thickened. Spoon or pipe filling into center of each cup.
Source: "The Book of Cookies" by Pat Alburey.