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Miniature Southern Chess Tarts

My mother Virginia L. Pro's children and grandchildren are convinced that it wouldn't be Christmas without the Chess Tarts. There never seems to be enough.

Dough:

6 ounces Philadelphia cream cheese
1/2 pound butter or margarine
2 cups 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 cups light brown sugar
2 tablespoons melted butter
1 teaspoon vanilla
Pinch of salt
1/2 cup 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 degrees for 15 minutes. Remove from pans when cool.

Makes 48 cookies

-- From Johnna Pro, PG staff writer

Originally published on Sunday, December 13, 1998



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