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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 40 |
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I first helped my mom make these appetizers when I was just eleven years old. Now as a military wife, I serve these tarts all over the world!Jennie McComsey, Hanscom AFB, Massachusetts Ingredients:
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
1-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1 pound fresh mushrooms, finely chopped |
2 tablespoons butter |
1 package (3 ounces) cream cheese, cubed |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
Directions:
1. In a small bowl, beat cream cheese and butter until light and fluffy. Add flour; beat until mixture forms a ball. Cover and refrigerate for 1 hour.
2. For filling, in a large skillet, saute mushrooms in butter. Drain and pat dry. Return to the pan; stir in cream cheese until melted. Stir in salt and thyme; set aside.
3. On a lightly floured surface, roll dough to 1/16-in. thickness; cut into 2-1/2-in. circles. Press onto the bottoms and up the sides of greased miniature muffin cups. Place a rounded teaspoonful of filling in each cup.
4. Bake at 350° for 12-17 minutes or until edges are lightly browned. Remove from pans to wire racks. Serve warm. Yield: about 3 dozen.
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