Beat together butter and cream cheese. Stir in flour. Cover and chill about 1 hour or until easy to handle. Shape into 1 inch balls. Press onto bottom and up sides of ungreased 1 3/4 " muffin cups. Fill each with 1 rounded teaspoon filling. Bake at 325 degrees for 25 to 30 minutes or until lightly browned. Cool slightly in pan. Remove and cool well. Makes 24.
Almond-Raspberry Filling: Divide 1/4 cup red raspberry preserves among pastry cups putting about 1/2 tsp. in each one. Beat together 1 egg, 1/2 cup sugar, and 1/2 cup almond paste, crumbled. Spoon 1 level teaspoon of the almond mixture over preserves. Sprinkle with finely chopped almonds. If desired, drizzle cooled, baked tarts with additional preserves.
Pumpkin Sour Cream Filling: Beat together 1 egg, 1/2 cup canned pumpkin, 1/3 cup sugar, 1/4 cup dairy sour cream, 1 tablespoon milk, and 1/2 tsp. pumpkin pie spice. If desired, dollop whipped cream on cooled, baked tarts.
Pecan Pie Filling: Beat together 1 egg, 3/4 cup packed brown sugar, 1 tablespoon melted butter, and 1 teaspoon vanilla. Stir in 1/2 cup chopped pecans.
Lemon-Coconut Filling: Beat together 2 eggs, 1/2 cup sugar, 2 tablespoons melted butter, 1/2 teaspoon finely shredded lemon peel, and 1 tablespoon lemon juice. Stir in 1/4 cup flaked coconut.
Brownie-Nut Filling: In a small saucepan, heat and stir 1/2 cup semisweet chocolate pieces and 2 tablespoons butter over low heat until melted. Remove from heat. Stir in 1/3 cup sugar, 1 beaten egg, and 1 tsp. vanilla. Place a whole filbert or peanut in each pastry (I just add a few chopped walnuts or pecans to the batter). If using a whole nut, top with 1 rounded teaspoon chocolate mixture.