Mini Lemon-Currant Cups

¼ cup plus 3 tablespoons dried currants, divided

2 teaspoons lemon juice, divided

2 teaspoons lemon zest

1 cup flour

¾ cup Quaker old fashioned oats

¼ cup sugar

¼ teaspoon baking soda

3-4 tablespoons butter-flavored shortening

3-4 tablespoons water

3 ounces cream cheese

1¼ cup powdered sugar

1 teaspoon almond extract

Heat oven at 350 degrees. Spray small muffin cups with cooking spray.

Place ¼ cup currants in ½ cup water with 1 teaspoon lemon juice.

In another bowl, combine flour, oats, sugar, baking soda and lemon zest together to blend. Cut in the shortening with pastry cutter. Drain the currants and add to the mixture. Add enough water to form a dough.

Form dough small balls and press into the muffin cups. You should have ½ inch or more to fill with mixture. (a tool for this makes it easier) Bake 10-12 minutes. Place on baker’s rack to cool.

While the cups bake, cream the cream cheese and powdered sugar with 1 teaspoon lemon juice, and lemon zest. Add more powdered sugar if the mixture is not thick. Stir in currants.

Place about 1 tablespoon cream cheese mixture on top of the cups. Refrigerate until ready to serve.

Makes about 18.

Lynn Fors