Miniature Chess Tarts

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