I modified a recipe from my vintage Virginia Hospitality cookbook to create a little jam teacake. The original recipe involved pecans instead of jam, and I'm just not a huge fan of pecans.
4 oz. cream cheese (light versions are fine), softened
1/2 cup butter, softened
1 cup sifted flour
3/4 cup brown sugar
1 tbsp. butter, softened
1 tsp. vanilla
Strawberry jam (I did half strawberry and half apricot - both are wonderful)
Mix cream cheese and butter. Stir in flour. Chill 1 hour. Shape into 2 dozen 1 inch balls; place in tiny ungreased 1 3/4 inch muffin tins. Press dough on bottom and sides of cups.
Preheat oven to 325*. Put a teaspoon of preferred flavor of jam in each cup. Beat together egg, sugar, butter and vanilla until smooth. Drizzle egg mixture over each cup. Bake 25 minutes or until filling sets. Cool before removing from pan.
Readers - these are going to just melt in your mouth! Do you drink tea? Do you have a preferred flavor?