I’ve fallen behind on my blogging responsibilities — Cub Scout Den mother duties and working at KINKY BOOTS has filled my time. But better late than never — this is a sweet, sweet recipe that is also very easy to make. Our James served them at a baby shower he whipped up for Crystal Dickinson and Brandon Dirden. (Brandon, as you may or may not know, plays Martin Luther King in ALL THE WAY. Crystal played Francine/Lena in CLYBOURNE PARK.)
Wine and Unwind will return shortly — James has been tweaking a recipe for Mini-Chocolate Cakes with Peanut Butter Cream that he’ll be sharing sooner rather than later (I hope!).
For the dough:
8 ounce package cream cheese 1 cup butter or margarine
2 cups flour
1/2 tsp. baking powder 1/4 tsp. salt
8 ounce pkg. cream cheese
4 Tablespoon milk
8 Tablespoon powdered sugar
1 Can Cherry Pie Filling
1. Let cheese soften at room temperature. Cream together with butter.
2. Mix together next 3 ingredients; combine with creamed mixture. Wrap dough in waxed paper. Chill 4 hours or overnight.
3. Divide dough into balls about the size of walnuts. Place each ball in a 2″ muffin cup. Press dough on bottom and sides of muffin cups. Prick with fork. Bake in 350 degree oven 20 minutes or until lightly browned.
4. For the filling:
Soften cream cheese at room temperature. Mix together with milk and sugar. Place a spoonful in each cooked tartlet shell.
5. Using a can of Cherry pie filling, place a couple cherries over cheese filling.
Yield: 48 tarts