| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter softened |
| 3 | oz | Cream cheese; softened |
| 1/4 | c | Sugar |
| 1 | c | All-purpose flour |
INSTRUCTIONS
Preheat oven to 325 degrees Fahrenheit. Cream butter, cream cheese, and sugar. Add flour. Shape into 1 inch balls. Press into muffin pans. Fill each with 1 teaspoon of desired filling- see recipes below. Bake for 25 to 30 minutes. Makes 24 tarts. Fillings: Almond-Raspberry Divide 1/4 cup raspberry preserves among pastries. Beat together 1 egg, 1/2 cup sugar and 1/2 cup almond paste. Spoon 1 teaspoon filling into tarts. Bake as above. Pumpkin-Sour Cream Beat together 1 egg, 1/2 cup canned pumpkin, 1/3 cup sugar, 1/4 cup dairy sour cream, 1 Tablespoon milk, and 1/2 teaspoon pumpkin spice. Spoon 1 teaspoon filling into each tart. Bake as above. Brownie-Nut Filling Heat and stir 1/2 cup chocolate pieces with 2 Tablespoons butter until chocolate is melted. Remove from heat and stir in 1/3 cup sugar; 1 beaten egg and 1 teaspoon vanilla. Place 2 pecan halves in bottom of each tart and 1 teaspoon of chocolate mixture. Bake as above. ThePoet102 Posted to recipelu-digest Volume 01 Number 368 by Giz2day <Giz2day@aol.com> on Dec 14, 1997
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””