Mini White Chocolate-Cranberry Pies

• 2 cups flour
• 1/2 tsp. salt
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup cold butter or margarine, cut up
• 3 oz. BAKER'S White Chocolate, divided
• 1 can (14 oz.) whole berry cranberry sauce

1. Mix flour and salt in large bowl.
2. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Shape into ball; wrap tightly.
4. Refrigerate several hours or until firm.
5. Heat oven to 450F.
6. Divide dough in half.
7. Roll out each half on lightly floured surface to 1/8-inch thickness.
8. Use biscuit cutter to cut 24 (3-inch) rounds from each dough half, rerolling scraps as necessary.
9. Gently press 1 dough round onto bottom and up side of each of 24 mini muffin pan cups.
10. Chop 2 oz.
11. chocolate; combine with cranberry sauce.
12. Spoon into muffin cups.
13. Cover with remaining dough rounds; press edges together to seal.
14. Bake 10 to 12 min.
15. or until golden brown.
16. Cool in pans 5 min.
17. Remove to wire racks; cool completely.
18. Microwave remaining chocolate in microwaveable bowl on HIGH 1 min.
19. or until melted, stirring after 30 sec.
20. ; spoon into small resealable plastic bag.
21. Press out excess air from bag, then seal bag.
22. Cut small piece off one bottom corner of bag; use to drizzle chocolate over pies.

flour, salt, philadelphia cream cheese, cold butter, s white chocolate, cranberry sauce

Taken from www.kraftrecipes.com/recipes/mini-white-chocolate-cranberry-pies-184225.aspx (may not work)