This is our 6th week for The 12 Weeks of Christmas Cookies! Here's my "cookie" for the week. I know they are neither a cookie or a bar but they are easy, small, cute, and would be perfect on your Christmas tray. The cream cheese and raspberry work so good together, they were light, creamy, fruity and not too sweet. I loved them.
1 pkg mini tart shells ( I used Phyllo pastry dough- 1 sheet, cut out to mini muffin tin size rounds)
3 tbsp graham crackers
1 tbsp butter, melted
1 tbsp sugar
1 1/2 tsp honey
4 oz cream cheese
fresh raspberries
Preheat oven to 350º Bake your tart shells for about 5 minutes or until crisp (Phyllo pastry until golden brown) Cool on rack.
Combine crumbs, butter and sugar in small bowl, mix until blended. Spoon about 1/2 tsp of crumb mix into each shell. Combine honey and cream cheese in a bowl and mix on medium speed until smooth. Spoon 1 tsp cheese mix into each shell. Top with a raspberry and sprinkle tops with remaining 1 tbsp of crumb mix. For those missing your chocolate....drizzle their tops with melted chocolate :)
1 pkg mini tart shells ( I used Phyllo pastry dough- 1 sheet, cut out to mini muffin tin size rounds)
3 tbsp graham crackers
1 tbsp butter, melted
1 tbsp sugar
1 1/2 tsp honey
4 oz cream cheese
fresh raspberries
Preheat oven to 350º Bake your tart shells for about 5 minutes or until crisp (Phyllo pastry until golden brown) Cool on rack.
Combine crumbs, butter and sugar in small bowl, mix until blended. Spoon about 1/2 tsp of crumb mix into each shell. Combine honey and cream cheese in a bowl and mix on medium speed until smooth. Spoon 1 tsp cheese mix into each shell. Top with a raspberry and sprinkle tops with remaining 1 tbsp of crumb mix. For those missing your chocolate....drizzle their tops with melted chocolate :)
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