•Pastry:
•1 c Flour
•1/3 c Granulated sugar
•1/4 c Unsweetened baking cocoa powder
•1/2 c Margarine or butter, softened
•2-3 T Water
•Filling:
•6 oz Cream cheese, softened
•1/4 c Granulated sugar
•2 T Milk
•1 t Vanilla
•1 egg

1.Pastry: In a medium bowl, mix the flour, 1/3 c sugar, and cocoa.
2.Cut in the margarine or butter until the chunks are small pea-sized. Sprinkle with water, 1 T at a time, until a dough is just formed.
3.Form dough into a ball, then 24 balls
4.Place each ball in an un-greased mini muffin tin (1 3/4"). Press up against the sides of each muffin mold. Don't make the bottom too thick...
5.Filling: In a smaller bowl, beat together the cream cheese and 1/4 c sugar until fluffy.
6.Beat in the milk and vanilla, then add the egg. Beat until just combined
7.Fill each dough-lined muffin cup with 1 T filling.
8.Bake at 325 degrees for 15-18 minutes, or until the filling is set. Let them cool in the pan for 30 min- they are difficult to get out.

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