Peanut Butter Chip Tassie Cookies

Makes 3 dozen
Prep Time: 15 min.
Chilling Time: 1 hr.
Baking Time: 20 to 25 min.
Ingredients:1 package (3 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1 egg, slightly beaten
3/4 cup sugar
3 Tablespoons butter or margarine, melted
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1-2/3 cups (10-oz. pkg.) Peanut Butter Chips, chopped*
9 red candied cherries , quartered (optional)
CHOCOLATE DRIZZLE (recipe below, optional)
Directions:1) In a medium bowl, beat cream cheese and 1/2 cup butter and add flour, stirring until well blended.
2) Cover and refrigerate for about one hour or until dough is firm.
3) Shape into 24 one-inch balls and place each ball into ungreased, small muffin cups (1-3/4 inches in diameter).
4) Press dough evenly against bottom and sides of each cup.
Preheat oven to 350°F.
5) In small bowl, combine egg, sugar, melted butter, lemon juice and vanilla. Stir until smooth.
6) Add chopped peanut butter chips and fill muffin cups 3/4 full with mixture.
7) Place muffin cups in oven and bake for 20 to 25 minutes or until filling is set and lightly browned.
8) Cool completely; remove from pan to wire rack. Garnish with candied cherries or CHOCOLATE DRIZZLE, if desired.
CHOCOLATE DRIZZLE:
Ingredients:
1/2 cup SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips
1-1/2 teaspoons shortening
Directions:
1) In a small microwave-safe bowl, place SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips and shortening.
2) Microwave at MEDIUM (50%) 30 seconds; stir.
3) If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
* Do not chop peanut butter chips in food processor or blender.