Caramel Tassies Food

CARAMEL TASSIES

Steps:

• 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., For 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.

CARAMEL TASSIES RECIPE - (4.2/5)

Steps:

• 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. filling: melt caramels and evaporated milk in micro 5 to 6 mins. stirring 1/2 way. Mixture should be smooth and creamy. Keep mixture warm while filling up cups. Wait until caramel is cool in cups before dabbing with frosting. For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and evap. milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen

CARAMEL TASSIE COOKIES

Steps:

• cream together butter and powdered sugar -- add 2 tsps cornstarch.slowly add flour to make a dough.
• form dough into small balls and put in miniature muffin tins.
• press dough to form.
• bake at 8 minutes at 350*.the dough will puff up --
• press dough down -- let cool and remove from tin for filling.
• Use fudge topping.spoon a little of the topping into each cup --
• melt caramels with a little milk in microwave or in saucepan on low -- stir till smooth.
• spoon a little of caramel sauce on top of fudge filling.
• top off cups with a small amount of vanilla frosting --
• may add a small piece of cherry or pecan to top of frosting.

CHOCOLATE CARAMEL PEANUT BUTTER TASSIES

Steps:

• Cream peanut butter, butter, sugar and brown sugar until fluffy.
• Add egg, vanilla, flour, baking soda and salt mix well.
• Roll into 1-inch balls (I use small cookie scoop) and place in greased miniature muffin tins.
• Bake 8-10 minutes at 375°F.
• When tins are removed from oven, immediately press a Kiss into the center of the cookie.
• Allow to cool completely before removing cookies.