Tart Cookies: Tiny Holiday Tarts

pwhayes posted 05-29-99

Tiny Holiday Tarts

1/2 cup butter or margarine, softened
1 3-oz package cream cheese
1 cup all purpose flour

In a small mixer bowl beat together butter and cream cheese. Stir in flour. Cover and chill about 1 hour or till easy to handle. Shape into 1 inch balls. Press into bottom and up sides of ungreased mini muffin cups. Fill each with 1 rounded teaspoon of filling. Bake at 325 for 25 to 30 minutes ot till tests done. Remove and cool well. Makes about 24.

Cranberry- Nut Filling: 1 egg
1/2 cup packed brown sugar
1 teaspoon melted butter or margarine
and 1 teaspoon vanilla
1/3 cup finely chopped fresh cranberries
3 tablespoons chopped nuts

Beat together, brown sugar, butter or margarine, and vanilla. Stir in cranberries and chopped nuts.

Pumpkin- Sour Cream Filling:
1 egg
1/2 cup canned pumpkin
1/3 cup sugar
1/4 cup sour cream
1 tablespoon milk

1/2 teaspoon pumpkin pie spice
whipped cream

Beat together egg
pumpkin, sugar, sour cream, milk, and 1/2 teaspoon pumpkin pie spice. If desired, put a dollop of whipped cream on cooled tartlet.

Pecan Pie Filling:
1 egg
3/4 cup packed brown sugar
1 tablespoon melted butter or margarine a,br> 1 teaspoon vanilla
1/2 cup finely chopped pecans

Beat together egg, brown sugar, butter or margarine and vanilla. Stir in pecans.

Lemon- Coconut Filling:
2 eggs
1/2 cup sugar
2 tablespoons melted butter or margarine
1/2 teaspoon lemon zest
and 1 tablespoon lemon juice
1/4 cup flaked coconut

Beat together eggs, sugar, butter or margarine, lemon zest, and lemon juice. Stir in coconut.

Almond Raspberry Filling:
1/4 cup red raspberry preserves
1 egg
1/2 cup sugar
1/2 cup almond paste, crumbled
coarsely chopped sliced almonds
additional raspberry preserves

Divide 1/4 cup red raspberry preserves among pastries. Beat together egg, sugar and 1/2 cup almond paste, crumbled. Spoon 1 level teaspoon of almond crumble over preserves. Sprinkle with coarsely chopped sliced almonds. If desired drizzle cooled tarts with additional raspberry preserves.

Brownie Nut Filling:
1/2 cup semi-sweet morsels
2 tablespoons butter or margarine
1/3 cup sugar
1 beaten egg
1 tespoon vanilla
whole filbert or pecans

In a small saucepan heat and stir morsels and butter or margarine over low heat till melted. Remove from heat. Stir in sugar, egg, and vanilla. Place a whole filbert or pecan in bottom of pastry. Top with 1 rounded teaspoon of chocolate mixture.

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