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Vienna Tarts

Yield about 2 1/2 dozen


  • 1 (8-ounce) package cream cheese, softened
  • 1 cup butter or margarine, softened
  • 2 cups all-purpose flour
  • 1/3 cup grape jelly

How to Make It

  1. Combine cream cheese and butter in a medium mixing bowl; beat until smooth. Add flour, mixing well. Shape dough into a ball; chill for 30 minutes.

  2. Roll pastry to 1/8-inch thickness on a lightly floured surface; cut dough into 2-inch squares. Place 1/4 teaspoon of jelly in center of each square. Lift opposite corners of pastry squares, and pinch together in center. Repeat with remaining corners.

  3. Place on an ungreased baking sheet; bake at 450° for 8 minutes or until lightly browned.

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