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TINY HOLIDAY TARTS 
1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. flour
Desired Filling

In a small bowl, beat butter and cream cheese until smooth. Stir in flour. Cover and chill 1 hour or until easy to handle. Shape into 1 inch balls. Press onto bottom and sides of ungreased 1 3/4 inch muffin cups. Fill each with 1 rounded teaspoon of filling. Bake in 325 degree oven 25 to 30 minutes. Cool slightly in pan. Remove to wire rack and cool completely. Makes 24.

PUMPKIN-SOUR CREAM FILLING:

Beat together 1 egg, 1/2 c. canned pumpkin, 1/3 cup sugar, 1/4 cup sour cream, 1 tablespoon milk and 1/2 teaspoon pumpkin pie spice. Bake as directed. Pipe or dollop whipped cream on cooled, baked tarts.

ALMOND-RASPBERRY FILLING:

Divide 1/4 cup red raspberry preserves among tarts. Beat together 1 egg, 1/2 cup sugar, and 1/2 cup almond paste, crumbled. Spoon 1 teaspoon over preserves. Sprinkle with chopped, sliced almonds. Bake as directed. Drizzle cooled tarts with additional raspberry preserves.

BROWNIE-NUT FILLING:

Heat and stir 1/2 cup semisweet chocolate pieces and 2 tablespoon butter over low heat until melted. Remove from heat and stir in 1/3 cup sugar, 1 beaten egg, and 1 teaspoon vanilla. Place a whole filbert or peanut in each tart. Top with 1 teaspoon chocolate mixture. Bake as directed.

LEMON-COCONUT FILLING:

Beat together 2 eggs, 1/2 cup sugar, 2 tablespoon melted butter, 1/2 cup finely shredded lemon peel, and 1 tablespoon lemon juice. Stir in 1/4 cup flaked coconut. Bake as directed.
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