Ingredients
3 ounces cream cheese, softened1/2 cup butter, softened1 cup all-purpose flourFILLING:1 package (8 ounces) cream cheese, softened1 cup fully cooked salmon chunks, flaked or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed2 tablespoons chicken broth2 tablespoons sour cream1 tablespoon finely chopped onion1 teaspoon lemon juice1/2 teaspoon salt2 tablespoons minced fresh dill
Preparation
In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.
