Cream Cheese Cookie Tarts

1/2 cup margarine or butter, softened
1/3 cup sugar
3 tbsp milk
1/4 tsp salt
1/4 tsp vanilla
1 1/2 cups flour
1 package (8 oz) cream cheese, softened
1/4 cup sugar
3 tbsp flour
1 egg yolk
Lemon Filling (below)
Chocolate Filling (below)
Chopped nuts

Mix margarine, 1/3 cup sugar, milk, salt and vanilla. Stir in 1 1/3 cups flour. Cover and refrigerate pastry for 30 minutes. Heat oven to 375. Mix cream cheese, 1/4 cup sugar, 3 tbsp flour and egg yolk; divide into halves and reserve. Press 1 tbsp pastry onto bottom and 3/8 inch up side of each of 24 medium muffin cups. Add tablespoon Lemon Filling into 12 tarts; sprinkle with coconut. Add tablespoon Chocolate Filling into remaining 12 tarts, sprinkle with nuts. Bake until pastry is light brown around edges (12-15 minutes). Cool slightly; remove from pans. Cool completely. Makes 24 tarts.

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