1 lb. of butter (or Imperial butter)
4 c. unsifted flour
1 c. commercial sour cream
Candied cherries
2 (8 oz.) pkgs. Philadelphia cream cheese
2 eggs
1 c. sugar
2 tsp. vanilla
Dash of cinnamon

Cut butter into flour as for a pie crust. Stir in sour cream to make a soft dough. Make six balls; wrap each ball in Handy Wrap and refrigerate for 2 hours. Roll out dough on lightly floured board to 1/8 inch thickness. Cut into 3 inch x 3 inch squares. Place in ungreased muffin tin. Press down slightly. Fill square with 1 tablespoon cream cheese filling. Bring opposite corners of dough together; place half a cherry in the center. Bake at 375 degrees for 20- 25 minutes.

CREAM CHEESE FILLING:

To 16 ounces of soft cream cheese add 2 eggs and 1 cup sugar, 2 teaspoons vanilla and a dash of cinnamon. Beat until creamy. Use 1 tablespoon of filling for each tart.