Recipes

Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended.

Cover; refrigerate about one hour or until dough is firm.

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

Heat oven to 350°F.

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

Stir together milk chocolate chips and peanut butter chips.

Set aside 1/3 cup chip mixture; add remaining chips to egg mixture.

Evenly fill muffin cups with chip mixture.

Bake 20 to 25 minutes or until filling is set and lightly browned.

Cool completely; remove from pan to wire rack.

Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl.

Microwave at HIGH (100%) 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.