| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Army times, Family & fr | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 3 | oz | Cream cheese |
| 1 | c | All-purpose flour |
| 1 | Egg | |
| 3/4 | c | Sugar |
| 2 | tb | Butter; softened |
| 1 | ts | Vanilla |
| 1/2 | c | Chopped walnuts |
| 72 | Fresh cranberries; rinsed and drained |
INSTRUCTIONS
In a bowl, mix butter, cream cheese and flour with the finges until a ball of dough is formed. Cut dough into 24 pieces and place each piece into a muffing pan cup. With the fingers presss dough to line the gbottom and sides of each cup. In a bowl, mix egg, sugar, butter, vanilla and nuts. Place 3 cranberries in each cup and spoon some egg mixture over cranberries, filling each cup to the tops. bake in a preheated 325 degree oven for 20 to 25 minutes or until richly browwned. Cool in cups and then remove each tart by running the tip of a knife around edge. Yeild: 24 tarts. Recipe by: The Times Magazine/ Oct. 23, 1978 Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Apr 13, 1998
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