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Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 2 packages (3 ounces each ) cream cheese, softened

  3. 2 cups all-purpose flour FILLING:

  4. 1 package (14 ounces) caramels

  5. 1/4 cup plus 3 tablespoons evaporated milk FROSTING:

  6. 2 tablespoons shortening

  7. 2 tablespoons butter, softened

  8. 1 cup confectioners' sugar

  9. 1 tablespoon evaporated milk

Instructions Jump to Ingredients ↑

  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.

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