Cherry Chip And Coconut Tartlets

From better homes and garden's 2004 christmas cookie magazine

In a large mixing bowl , beat butter and half of cream cheese with an electric mixer on medium to high speed for 30 seconds.

Add sugar , lemon peel , and salt.

Beat until combined , scraping sides of bowl occasionally.

Beat in as much of the flour as you can with the mixer.

Stir in any remaining flour.

Shape dough into a ball.

If necessary , cover and chill dough 30 minutes or until easy to handle.

Preheat oven to 325f divide dough into 36 equal pieces.

Press pieces evenly into bottoms and up sides of 36 ungreased 1 inch muffin cups.

Bake in preheated oven for 18 20 minutes or until lightly golden browned.

Transfer pastry cups to a wire rack and let cool.

Meanwhile , preheat oven to 350f spread coconut in a single layer in a shallow baking pan.

Toast in preheated oven for 5 10 minutes or until light golden brown , stirring occasionally.

Remove from oven and cool.

For filling: in a medium mixing bowl , beat remaining cream cheese at medium to high speed for 30 seconds or.

butter, cream cheese, sugar, lemon, rind of, salt, all-purpose flour, flaked coconut, white chocolate chips, lemon curd, miniature cherry baking bits