From Mary Carey
Ingredients
¼ lb (1 stick) butter, softened
¼ lb (1 stick) margarine, softened
½ cup sugar
1 egg
3 cups all-purpose flour
Filling
1 large box lemon or chocolate pudding
12 oz tub of Cool Whip, thawed
Maraschino cherries, to garnish
Directions
Cream together the butter and sugar. Beat in one egg.
Blend in 3 cups of flour; mix well. Form balls the size of a large marble.
Put into mini cupcake tins by shaping into the shell. Makes about 60 tarts.
Bake at 325 degrees for 18-20 minutes. Let cool.
After baking, I usually fill with chocolate or lemon pudding and top with
a dab of Cool Whip and a small piece of maraschino cherry.
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