Peanut Butter Tassies

Best Recipes, December 1995

2 hours — 24 cookies

Ingredients

3	ounce	cream cheese (softened)
1⁄2	cup	butter (softened)
1	cup	all-purpose flour
1		egg (lightly beaten)
1⁄2	cup	granulated sugar
2	tablespoon	butter (or margarine - melted)
1⁄4	teaspoon	lemon juice
1⁄4	teaspoon	vanilla extract
1	cup	peanut butter chips (chopped)
		candied cherries (as garnish)
		peanut butter or other morsels (as garnish)

Instructions

In a medium bowl, blend cream cheese and 1/2 cup butter; stir in flour. Cover and refrigerate 1 hour or until dough is firm. With hands, shape dough into 24 one-inch balls; place each ball in ungreased small muffin cups (about 1-3/4 inch diameter). Press dough evenly against bottom and sides of each cup.

Heat oven to 350F. In mixing bowl, combine egg, sugar, melted butter or margarine, lemon juice, and vanilla; stir until smooth. Fold in chopped peanut butter morsels. Fill muffin cups 3/4 full. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack. Garnish with cherries and chips, if desired.