Recipe: Reese's Peanut Butter and Milk Chocolate Chip Tassies

REESE'S PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES

CRUST:
3/4 cup (1 1/2 sticks) butter, softened
1 package (3 oz.) cream cheese, softened
1 1/2 cups all-purpose flour
3/4 cup sugar, divided
FILLING:
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 3/4 cups (11 oz. pkg.) REESE'S Peanut Butter and Milk Chocolate Chips, divided use
2 teaspoons shortening (do not use butter, margarine, spread or oil)

CRUST:
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).

FILLING:
Preheat oven to 350 degrees F.

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

Set aside 1/3 cup chips; add remainder 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.

TOPPING:
Combine reserved 1/3 cup chips 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.

Makes 3 dozen cookies
Source: Hershey's