CHEESE FILLED SHORTBREAD TARTLETS

Steps:

• 1. In a small bowl, beat cream cheese until smooth, gradually beat in milk, lemon juice, and vanilla. Cover and refrigerate for 8 hours or overnight.
• 2. In another bowl, beat the butter, flour, confectioner sugar, and cornstarch until smooth.
• 3. Roll into 1 inch balls. Place in a greased minature muffin cup pan. Press the balls in the middle so it comes up the sides like a little bowl. Prick with a fork on the bottom.
• 4. Bake at 325 for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.
• 5. Spoon 1 Tablespoon of cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with fresh raspberries or your favorite fresh berries and mint.