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Lemon Tea Cakes
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| 1 1/2 c. | butter, softened |
| 1 (8 oz.) | cream cheese, softened |
| 2 1/4 c. | sugar |
| 6 | eggs |
| 3 Tb. | lemon juice |
| 2 tsp. | lemon extract |
| 1 tsp. | grated lemon peel |
| 3 c. | flour |
| 1 tsp. | vanilla |
| Glaze: | |
| 5 1/4 c. | powdered sugar |
| 1/2 c. + 3 Tb. | milk |
| 3 1/2 tsp. | lemon extract |
In a mixing bowl, cream butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Gradually add flour. Fill greased miniature muffin cups 2/3 full.
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