| 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!\””