TART CUPS:

1 (8 oz.) pkg. cream cheese
1 cup (2 sticks) butter
3 cups all-purpose flour
ground or chopped walnuts or pecans, for sprinkling

Mix cream cheese, butter and flour till well blended. Refrigerate for 1 hour (to make dough easier to work with, but you can skip it if desired).

Roll dough in small balls approximately 1 1/2 inches in size and place in tart pans, use tart maker to push the dough up the sides and form cup.

Bake at 350°F for 10 to 15 minutes until golden brown. Use tart tool to push cup in before removing from pans (as dough swells thru middle while baking). Let cool on cookie racks while placing caramel inside cups.

FILLING:

any kind prepared caramel sundae sauce (recommended) -OR-
1 lb. caramels + 1/2 cup milk, mixed & melted on low heat

Fill cooled cups equally with your-choice caramel sauce.

ICING:

3 tbsp. all-purpose flour
1 tsp. vanilla
1/2 cup (1 stick) butter
1/2 cup sugar
1/8 cup milk

Beat all together in mixer. At first it will appear runny but will meld together slowly or you can slowly add teaspoons of flour till right consistency (like icing).

Top tart cookies with icing in center of cookie and sprinkle chopped nuts if desired.

Submitted by: Shely Pack