by kirra » Thu Oct 20, 2011 6:50 pm
Caramel Tassies
Ingredients:
1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
Filling:
1 package (14 ounces) caramels
1/4 cup plus 3 tablespoons evaporated milk
Frosting:
2 tablespoons shortening
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon evaporated milk
Preparation:
In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature.
Frosting:
In a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen.
[b][size=150]Caramel Tassies [/size]
Ingredients:[/b]
1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
[b]Filling:[/b]
1 package (14 ounces) caramels
1/4 cup plus 3 tablespoons evaporated milk
[b]Frosting:[/b]
2 tablespoons shortening
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon evaporated milk
[b]Preparation:[/b]
In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature.
[b]
Frosting:[/b]
In a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen.