1/2 cup butter or margarine, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour
In a small mixing bowl, beat together butter and cream cheese. Stir in flour. Cover and chill about one hour or until easy to handle. Shape into 1-inch balls. Press onto bottom and up sides of ungreased 1 3/4-inch muffin cups. Fill each with 1 rounded teaspoon filling. Bake in a 325-degree oven for 25 to 30 minutes or until done. Cool slightly in pan. Remove and cool well. Makes 24 cookies.
Pumpkin sour cream filling: Beat together 1 egg, 1/2 cup canned pumpkin, 1/3 cup sugar, 1/4 cup dairy sour cream, 1 tablespoon milk and 1/2 teaspoon pumpkin pie spice. If desired, pipe or dollop whipped cream on cooled baked tarts.
(Courtesy of Sharon Smith of Duncansville)