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For your cookies to have a light,
tender texture, mix cookie dough gently.
For roll out cookies, always start at one edge and work towards the center to
maximize scraps. |
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Miniature Chess Tarts
Dough:
6 oz. Philadelphia cream cheese
1/2 lb. butter or margarine
2 C. flour
Cream together the cheese and margarine (do not use spread). Using your hands,
mix the flour to a pie-dough like consistency. Begin tearing little chunks of
dough and rolling them into balls about the size of a quarter. Place the balls
in ungreased tart pans, and, using your thumb, press down to line the pans.
Filling:
2 eggs, slightly beaten
1 1/2 C. light brown sugar
2 T. melted butter
1 t. vanilla
Pinch of salt
1/2 C. chopped walnuts
In a medium-sized bowl, mix all ingredients together with a fork. Using a
measuring teaspoon, fill each tart almost halfway. Do not overfill because the
nuts will swell.
Bake at 425° F. for 15 minutes. Remove from pans when cool.
Makes 48 cookies
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