Miniature Almond Tarts

• 1 cup butter, softened
• 6 ounces cream cheese, softened
• 2 cups all-purpose flour
• 6 ounces almond paste, crumbled
• 2 large eggs, lightly beaten
• 1/2 cup sugar
• 1-1/2 cups confectioners' sugar
• 3 tablespoons butter, softened
• 4 to 5 teaspoons milk
• Maraschino cherry halves (about 48)

1. In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour.
2. Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell.
3. For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling.
4. Bake at 325u0b0 for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely.
5. For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.

butter, cream cheese, flour, almond paste, eggs, sugar, sugar, butter, milk, maraschino cherry halves

Taken from www.tasteofhome.com/recipes/miniature-almond-tarts/ (may not work)