Cherry Cream Tarts

• 1-1/2 cups butter, softened
• 3 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• Maraschino cherries, quartered

1. In a large bowl, cream butter until light and fluffy. Combine the flour and confectioners' sugar; add to creamed mixture and beat until a soft dough forms. Shape into 1-in. balls. Press onto the bottom and up the sides of ungreased 2-in. tart pans or miniature muffin cups.
2. If using tart pans, place on
3. . Bake at 350u0b0 for 12-14 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks to cool completely.
4. In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Add whipped topping; beat until smooth. Pipe into tart shells. Top each with a cherry piece.

butter, allpurpose, sugar, cream cheese, sugar, vanilla, frozen whipped topping, maraschino cherries

Taken from www.tasteofhome.com/recipes/cherry-cream-tarts/ (may not work)