Peanut Butter Chip Tassies
1 package (3 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1 egg, slightly beaten
1/2 cup sugar
2 tablespoons butter or margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 cup REESE'S Peanut Butter Chips, chopped*
6 red candied cherries, quartered (optional)
1. Beat cream cheese and 1/2 cup butter in medium bowl; add flour, stirring
until well blended. Cover; refrigerate about one hour or until dough is firm.
Shape into 24 one-inch balls; place each ball into ungreased, small muffin cups
(1-3/4 inches in diameter). Press dough evenly against bottom and sides of each
2. Heat oven to 350°F. Combine egg, sugar, melted butter, lemon juice and
vanilla in small bowl; stir until smooth. Add chopped peanut butter chips. Fill
muffin cups 3/4 full with mixture.
3. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool
completely; remove from pan to wire rack. Garnish with candied cherries, if
desired. 2 dozen.
* Do not chop peanut butter chips in food processor or blender.