Rum Raisin Tartlets

Flat cookies are fine, but we decided to go for a bit of depth.

 As in a cup-shaped cookie made from a rich cream cheese and butter-based dough, then filled with a creamy brown sugar custard and raisins. The result is an intensely good mini tart cookie.

 This recipe also is quite versatile. You could substitute just about any dried fruit or nut for the raisins, or even a combination.

 The trick to working with this dough — which is similar to the style used in rugelach — is to keep it cold. So after the dough pieces have chilled, remove them from the refrigerator one at a time, leaving the other to remain chilled while you work with the first.

 LESSON: Using a mini muffin tin to turn small rounds of cookie dough into tarts.

Makes 30 tartlets

 8-ounce block cream cheese
 1 cup (2 sticks) unsalted butter, plus 2 tablespoons melted
 1/4 cup granulated sugar
 1 teaspoon vanilla extract
 1 3/4 cups all-purpose flour
 1/4 teaspoon salt
 1 cup raisins
 2 eggs
 1 cup packed brown sugar
 Pinch salt
 1/4 cup rum

In a large bowl, use an electric mixer to blend the cream cheese and 1 cup of butter until smooth. Mix in the granulated sugar and vanilla. Add the flour and salt, then mix until a dough forms.

Transfer the dough to a lightly floured counter, then divide it in half and shape each piece of dough into a disk. Wrap each with plastic wrap, then refrigerate for at least 2 hours.

Heat the oven to 350 F. Spray a mini-muffin tin with cooking spray. A non-stick muffin tin does not need to be sprayed.

 On a lightly floured counter, roll out 1 piece of the dough until 1/8 inch thick. Use a 3-inch round cookie cutter to cut circles from the dough. Press each circle into one of the muffin tin cups. Place 1 teaspoon of raisins into the each tart shell.

In a medium bowl, whisk together the eggs, brown sugar, salt, rum and melted butter until well combined. Pour a bit of the mixture over the raisins in each shell.

 Bake for 15 to 20 minutes, or until the custard is set and the crusts are lightly browned. Let cool 10 minutes and then remove from the pan. Repeat with remaining dough and fillings.

 Nutrition information per tartlet (values are rounded to the nearest whole number): 167 calories; 88 calories from fat (53 percent of total calories); 10 g fat (6 g saturated; 0 g trans fats); 41 mg cholesterol; 18 g carbohydrate; 2 g protein; 0 g fiber; 52 mg sodium.

Recipe Source: http://www.pbpulse.com/dining/holiday-dining/2010/11/19/holiday-cookies-rum-raisin-tartlets/