Little Lemon Drops - cooking recipe

Ingredients

Lemon Drops
1 (18 1/4 ounce) box lemon cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 large eggs
1 1/4 cups reduced-fat sour cream
1/2 cup milk
Lemon Glaze
1 (1 lb) box confectioners' sugar
2 teaspoons grated lemon zest
2 tablespoons unsalted butter, melted
1/4 cup lemon juice
1/4 cup hot water
Sugared Cranberries
2 cups granulated sugar (optional)
1 1/2 cups cranberry juice cocktail (optional) or 1 1/2 cups water (optional)
2 cups cranberries (optional)
granulated sugar (optional) or superfine sugar, for tossing berries in (optional)

Preparation

Heat oven to 325 degrees F. You'll need mini-muffin pans coated with nonstick cooking spray.
For lemon drops: Beat all lemon drop ingredients in large bowl with mixer on medium speed several minutes until blended and smooth.
Transfer the batter into two 1-gallon ziptop bags.
Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups slightly less than 2/3 full.
Bake 12 minutes, or until a pick inserted in centers comes out clean.
Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely.
Continue baking batches until all the batter is used up (you'll have about 100 muffins).
For Lemon Glaze: Place a wire rack over wax paper.
Beat ingredients in a medium bowl until smooth.
Dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl.
Place on rack until glaze is set.
For sugared cranberries: In small saucepan over medium heat, bring 2 cups granulated sugar and 1 1/2 cups cranberry juice cocktail or water just to a simmer, stirring until sugar dissolves.
Remove from heat; stir in 2 cups cranberries.
Cover; refrigerate 8 hours or overnight.
Drain well.
Toss berries in superfine or regular granulated sugar until coated all over.
Let stand on wax paper 2 hours or until dry.
To serve: Place each lemon drop in a decorated mini-muffin liner.
Top with sugared cranberry, if desired.
Storage tip: Store in airtight containers with wax paper between layers at cool room temperature or in refrigerator up to 1 week, or freeze unglazed up to 3 months.