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Cheese Tart Shells

1/2 c Vegetable Shortening
5 oz American Cheese Spread;1 Jar
1 1/2 c Unbleached Flour


CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch.


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