Pumpkin Ginger Tassies..miniature Delights

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 24
• 1 1/4 cups all-purpose flour
• 1/2 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 3/4 cup firmly pkd brown sugar
• 1/2 cup whole canned pumpkin (not pie mix)
• 3 tablespoons half-and-half (can use low fat)
• 1 teaspoon grated gingerroot
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar, pkd
• 1 tablespoon butter, softened

Recipe

• 1 heat oven to 350*.
• 2 in large bowl, combine all crust ingredients, beat until well blended. shape dough into 24 1 1/4" balls.
• 3 place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.(there are several tart tampers that make this job much easier.).
• 4 in medium bowl, combine all filling ingredients; blend well.
• 5 spoon scant tbls filling into each crust lined cup.
• 6 in small bowl, combine all topping ingredients; mix until crumbly. carefully sprinkle 1 tsp topping over each filled cup.
• 7 bake at 350* for 18-22 minutes or until puffed and tip of knife inserted in center comes out clean.
• 8 immediately run flat sided knife around edges of cookies.
• 9 cool cookies in pan 5 minutes. carefully remove cookies from muffin cups, place on wire racks to cool.
• 10 cool 30 minutes or until completely cooled.
• 11 if topped with small dab of whipped cream or cool whip, these tassies are spectacular of dessert buffet.