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VIENNA TARTS 
1/2 c. soft butter
1 (3 oz.) pkg. soft cream cheese
1 c. flour
3 tbsp. red currant, raspberry, strawberry, or grape jelly
1 egg yolk
2 tbsp. milk
1/2 c. finely chopped nuts
Confectioners sugar

Cream butter and cheese until light; stir in flour. Mix well; refrigerate one hour.

Preheat oven to 400 degrees. Turn out dough onto lightly floured surface; roll out into 12-inch squares. Cut into 2-inch squares.

Place 1/2 tsp. jelly near center of each square. Fold over to form a triangle; press edges to seal. Brush top of each with mixture of egg yolk beaten with milk; sprinkle with nuts.

Place on ungreased cookie sheet; bake 8-10 minutes or until golden. Sprinkle with confectioners sugar. Let cool.

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