Peanut Butter Chip Tassies

Carla Snook

1 pkg, 3 oz, cream cheese, softened

2 tablespoons butter, melted

1/2 cup, 1 stick, butter or margarine, softened

1/4 teaspoon lemon juice
1/4 teaspoon vanilla

1 cup all purpose flour

1 cup peanut butter chips, chopped

1 egg, slightly beaten

1/2 cup sugar

In medium bowl, beat cream cheese and ½ cup butter, stir in flour.  Cover and refrigerate about one hour or until dough is firm.  Shape into 24 one-inch balls; place each ball into ungreased, small muffin cups (1 384 inches in diameter).  Press dough evenly against bottom and sides of each cup.  Heat oven to 350f.  In medium bowl, combine egg, sugar, melted butter, lemon juice and vanilla.  Stir until smooth, add chopped peanut butter chips.  Fill cup 3/4 full with mixture.  Bake 20 to 25 minutes or until filling is set and lightly browned.  Cool completely, remove from pan to wire rack.  *Do not chop peanut butter chips in food processor blender.  Makes 2 dozen.