Tiny Holiday Tarts
In a small mixer bowl, beat together butter and cream cheese. Stir in flour. Cover and chill about 1 hour or until easy to handle.
1/2 cup (1 stick) butter
1 8-ounce package cream cheese, softened
1 cup all-purpose flour
Preheat oven to 325 degrees.
Shape dough into 1-inch balls. Press onto bottom and up the sides of ungreased 13/4-inch muffin cups. Fill each with 1 rounded teaspoon of filling (various fillings follow). Bake for 20 to 30 minutes. Cool slightly in pan. Remove and finish cooling on racks. Makes 24.
Cranberry Nut Filling: Beat together 1 egg, 3/4 cup packed brown sugar, 1 tablespoon melted butter and 1/2 teaspoon vanilla. Stir in 1/3 cup finely chopped fresh cranberries and 3 tablespoons chopped walnuts.
Pumpkin Sour Cream Filling: Beat together 1 egg, 1/2 cup canned pumpkin, 1/4 cup sour cream, 1 tablespoon milk and 1/2 teaspoon pumpkin pie spice. Optional: Pipe a star of fresh whipped cream on each cooled tart.
Pecan Pie Filling: Beat together 1 egg, 3/4 cup packed brown sugar, 1 tablespoon melted butter and 1/2 teaspoon vanilla. Stir in 1/2 cup coarsely chopped pecans.
Brownie Nut Filling: In a small saucepan, heat and stir 1/2 cup semisweet chocolate bits and 2 tablespoons butter over low heat till melted. Remove from heat. Stir in 1/3 cup sugar, 1 beaten egg and 1/2 teaspoon vanilla. Place a whole hazelnut or peanut in each pastry. Top with 1 rounded teaspoon of chocolate mixture.
Times testing notes: We think you could squeeze out 30 cookies by making the balls a little smaller. As they are, the cups are doughy at the bottom.
Source: Louise Kempner, Port Richey