Holiday Teatime Treats

Yields:	48 servings
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	Preparation	30 minutes
	Cooking	25 minutes
	Ready In	55 minutes

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Ingredients

2	packages	cream cheese	softened
1	cup	butter	or margarine, softened
2	tablespoons	sugar
2	cups	flour, all-purpose

Filling
1/2	cup	sugar
2	large	eggs
1/4	cup	flour, all-purpose
1	teaspoon	vanilla extract
1	can	apricot, fruit filling
1/2	cup	nuts	chopped, optional

Directions

Preheat oven to 350F.

Beat cream cheese, butter and 2 tablespoons sugar in medium bowl with electric mixer until fluffy.

Stir in 2 cups flour to make soft dough.

Divide dough in half and shape each piece of dough into about 24 (1") balls.

Press balls into bottom and up side of ungreased miniature (1 3/4") muffin cups.

Set aside.

TO MAKE FILLING:

Beat 1/2 cup sugar, eggs, 1/4 cup flour, vanilla and apricot filling in medium bowl with electric mixer until blended.

Stir in nuts.

Spoon evenly into pastry-lined muffin cups. Bake at 350F for 25-30 minutes or until filling is set and crust is golden.

Cool completely in muffin cups on wire racks.

Makes about 4 dozen cookies.

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Member Review

Black Bean Chili

With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.

Reviewed by 1fungirl