Caramel Tassies

By jeaklor

Ingredients

• FILLING:
• 1 cup butter, softened
• 2 packages (3 ounces each) cream cheese, softened
• 2 cups all-purpose flour
• 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

Details

Servings 4

Preparation

Step 1

•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. Yield: 4
dozen.