| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cookies |
24 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Graham cracker crumbs |
| 6 |
tb |
Melted butter |
| 4 |
tb |
Sugar |
| 1 |
pk |
(8 oz) cream cheese |
| 1 |
|
Egg |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
CRUST
FILLING
Crust: Combine above ingredients and pat approximately 1 TBS. around sides
and bottoms of fluted paper lined miniature cup cake pans. You may increase
crumbs too 1 1/2 cup and butter to 1/4 lb. Gives you a little more crumbs
to work with in patting in pans.
FILLING: Combine above ingredients and beat 15-20 minutes on whip cycle.
Pour heaping TBS. of cheese mixture into crusts. Bake 10-12 minutes in
pre-heated 375 degree oven. Cool in muffin tins, refrigerate or freeze.
Just before serving fill dents on top of each tartlet with Solo pie
filling, cherry, raspberry, etc.
I usually doubled the recipe and sometimes used a preserve to top the
tartlets for serving.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@megsinet.net> on
Sep 09, 1998, converted by MM_Buster v2.0l.
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