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Cheese-Filled Shortbread Tartlets Recipe

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This recipe for Cheese-Filled Shortbread Tartlets, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen (Ryan) Wiedeman
Added: Wednesday, June 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 8 oz. pkg cream cheese, softened
1 c. sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 c. butter, softened
1 1/2 c. flour
1/2 c. confectioners' sugar
1 T. cornstarch
Fresh raspberries/strawberries
Mint (optional)

Directions:
Directions:
Beat cream cheese in small mixing bowl until smooth. Gradually beat in milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight.
In another bowl, beat butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in balls. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork. Bake at 325 for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.
Spoon 1 T. cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries or strawberries and mint.

Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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