DOUBLE-CHIP TASSIES

DOUBLE-CHIP TASSIES

3/4 cup butter or margarine, softened
1 3-ounce package cream cheese, softned
1 1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 3/4 cups peanut butter and milk chocolate chips, divided
2 teaspoons vegetable shortening (not butter, margarine, spread or oil)

Heat oven to 350 degrees. Beat 3/4 cup butter and cream cheese in
medium bowl. Add flour and 1/4 cup sugar, beating until blended well.
Cover and refrigerate about 1 hour or until dough is firm.

Shape dough into 1-inch balls and press each ball onto bottom and up
sides of about 36 small muffin cups, 1 3/4 inches in diameter.

Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and
vanilla in small bowl; stir until smooth.

Set aside 1/3 cup chips and add remainder to egg mixture. Evenly fill
muffin cups with chip mixture.

Bake in preheated oven 20-25 minutes or until filling is set and
browned lightly. Cool completely, then remove from pan to wire rack.

Combine reserved 1/3 cup chips and shortening in small microwave-safe
bowl. Microwave on high for 30 seconds. Stir. If necessary, microwave
additional 15 seconds at a time, stirring after each heating, until
chips are melted and mixture is smooth when stirred. Drizzle over
tops of tassies.

Makes about 3 dozen cookies.