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8-ounce package cream cheese
4 cups flour
1 pound margarine, room temperature
Seedless raspberry jam or filling
Icing (recipe follows)
Chopped nuts, optional

Mix cream cheese, flour and margarine well until hands are clean. Take 1 teaspoon dough, roll in ball, press in miniature tart pans and work up sides. Fill pans 3/4 full of raspberry jam or any filling. Do not overfill. Sit pans on a cookie sheet and bake for 1/2 hour at 350 degrees. Spread with icing. Sprinkle with nuts. Makes 12 dozen.

Icing

1/4 cup margarine
1/4 cup shortening (he uses Crisco)
1/4 teaspoon salt
4 ounces cream cheese
2 cups confectioners' sugar
1/2 cup marshmallow creme

Mix all ingredients with an electric mixer until creamy. (We used butter.) Spread on cooled tarts. Sprinkle with chopped nuts.

Tester's note: We experimented with both jam and prepared raspberry and lemon fillings. The jam tended to boil up so be careful not to use too much; the filling was more stable, though not nearly as flavorful as the jam.

Dwight "The Dough Boi" Troup

Sunday, April 21, 2002