Lemon Creams

Ingredients:

• 5 cups powdered sugar
• 1/4 cup butter, room temperature
• 2.5 tbsp lemon juice
• 1/8 tsp salt
• 3/4 cup marshmallow cream
• 1/2 tsp vanilla extract
• 2 tsp lemon zest
• 5 drops yellow food coloring
• 1 lb chocolate to dip--your choice

Preparation:

1. Prepare by placing a large mixing bowl and beaters in the freezer to chill. Cover a cookie sheet with aluminum foil.

2. Temper the chocolate and place it in a warm (but not hot) spot to retain its temperature.

3. Combine 2 cups of powdered sugar, butter, marshmallow cream, lemon juice, salt, vanilla, rind, and food coloring in a large mixing bowl. Mix on medium speed until smooth and evenly incorporated.

4. Slowly add the rest of the powdered sugar in batches, stopping often to scrape down the sides of the bowl. Mix until well blended.

5. Roll into balls ¾ inch in diameter, and place on a cookie sheet lined with aluminum foil.

6. Chill for 20 minutes in refrigerator before dipping.

7.Re-warm chocolate if necessary. Using dipping tools or two forks, dip creams one by one in chocolate and place on baking sheet. Allow to set before serving.

**Note : This recipe is excerpted from About.com

Raspberry Creams

Raspberry creams can be rolled in chopped nuts, or dipped in chocolate or melted fondant. You can use store-bought or Basic Fondant for this recipe.

* 3/4 lb fondant
* 1/2 cup seedless raspberry jam
* 1/4 cup sifted powdered sugar, plus extra for dusting
* 1/4 tsp lemon juice
* Red food coloring

Preparation:

1. Place the jam in a small saucepan over very low heat, and cook it, stirring often, until it reduces to about 1/4 cup. The goal is to cook out the excess moisture, so that the creams will not be too moist and sticky. Once the jam is reduced, remove it from the heat and allow it to cool to room temperature.

2. Dust your workstation and your hands with powdered sugar. Knead the fondant until it is soft and pliable. Roll it until it is about an inch thick, and cut several slits in the fondant.

3. Pour the jam, lemon juice and a few drops of red food coloring into the fondant, and sprinkle the powdered sugar over the top. Knead until the ingredients and color are evenly distributed throughout.

4. Pinch off small sections of fondant, and roll them into a ball between your palms. Place the creams on a baking sheet to set. Allow them to set in a cool room overnight before dipping them in chocolate or melted fondant.

** Note : This recipe is excerpted from About.com