Cherry-Topped Chocolate Tassies

By Chars

Little tarts filled with cholocate chips (they do not melt fully, but their texture adds to their appearance) This recipe is good but I would use a tsp of raspberry jam instead of the cherry next time.

These tassies are fragile when they are hot, so it is important to let them cool 10 minutes before removing them from the muffin cups. They set up once they are cooled.

Ingredients

• 1/2 cup butter softened
• 3 ounces of cream cheese
• 1 cup all purpose flour
• 1/8 tsp salt
• 1 cut minature semisweet chocolate chips
• 24 large maraschino cherries, drained

Preparation

Step 1

1. Heat oven to 350* F. Spray 24 mini muffin cups with cooking spray

2. In medium bowl, beat butter and cream cheese with electric mixer on medium speed until well mixed. On low speed, beat in flour and salt until dough forms

3. Shape dough into 24 (1 1/4 inch) balls. Press inbottoms and up sides of muffin cups. Fill each cup wiht about 2 tsps chocolate chips. Top each with a cherry ( or other choice)

4 Bake 13 to 16 minutes or until edges of cups are golden brown. Cool 10 minutes. Remove from muffin cups to cooling rack, cool completely.