Cinnamon Chip Gems

• 1 c. (2 sticks) butter or margarine, softened
• 2 pkg. (3 oz. each) cream cheese, softened
• 2 c. all-purpose flour
• 1/2 c. sugar
• 1/2 c. ground toasted almonds
• 2 eggs
• 1 can (14 oz.) Eagle Brand sweetened condensed milk (not evaporated milk)
• 1 tsp. vanilla extract
• 1 1/3 c. Hershey Cinnamon chips, divided

1. Beat butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds.
2. Cover; refrigerate about 1 hour.
3. Divide dough into 4 equal parts. Shape each part into 12 smooth balls.
4. Place each ball in small muffin cup (1 3/4 inches in diameter); press evenly on bottom and up side of each cup.
5. Heat oven to 375u0b0.
6. Beat eggs in small bowl.
7. Add Eagle Brand
8. and vanilla; mix well place 7 Hershey Cinnamon Chips in bottom of each muffin cup; fill a generous 3/4 full with Eagle Brand mixture.
9. Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown.
10. Cool 3 minutes. Sprinkle about 15 chips on top of the filling.
11. Cool completely in pan on rack.
12. Remove from pan using small metal spatula or sharp knife. Cool and store at room temperature.
13. Makes about 4 dozen.

butter, cream cheese, flour, sugar, ground toasted almonds, eggs, condensed milk, vanilla extract, cinnamon chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=75862 (may not work)