-
1
Heat oven to 325 degrees F. You'll need mini-muffin pans coated with nonstick cooking spray.
-
2
For lemon drops: Beat all lemon drop ingredients in large bowl with mixer on medium speed several minutes until blended and smooth.
-
3
Transfer the batter into two 1-gallon ziptop bags.
-
4
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.
-
5
Bake 12 minutes, or until a pick inserted in centers comes out clean.
-
6
Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely.
-
7
Continue baking batches until all the batter is used up (you'll have about 100 muffins).
-
8
For Lemon Glaze: Place a wire rack over wax paper.
-
9
Beat ingredients in a medium bowl until smooth.
-
10
Dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl.
-
11
Place on rack until glaze is set.
-
12
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.
-
13
Remove from heat; stir in 2 cups cranberries.
-
14
Cover; refrigerate 8 hours or overnight.
-
15
Drain well.
-
16
Toss berries in superfine or regular granulated sugar until coated all over.
-
17
Let stand on wax paper 2 hours or until dry.
-
18
To serve: Place each lemon drop in a decorated mini-muffin liner.
-
19
Top with sugared cranberry, if desired.
-
20
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.
