Shelly's Recipe

CHEESE-FILLED SHORTBREAD TARTLETS

Category: Tarts

1 package (8 ounces) cream cheese, softened
1 cup sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 cup butter, softened
1-1/2 cups all-purpose flour
1/2 cup confectioners sugar
1 tablespoon cornstarch
Fresh raspberries and mint sprigs, optional

In a small bowl, beat cream cheese until smooth. Gradually beat in the milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight.

In another bowl, beat the butter, flour, confectioners sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork.

Bake at 325 for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.

Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries and mint if desired. Yield: 3 dozen.