Lemon Tea Cakes

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and zest. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fill greased or paper-lined mini-muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle over tops.
• Bake at 375° for 12-15 minutes or until the top springs back when touched lightly. Cool for 10 minutes before removing from pans to wire racks.