Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCookies - Tartlets - Caramel Cream Tassies
Famous Authors (View All Authors)
Cookies - Tartlets -  Caramel Cream Tassies Post by :zalmyb Category :Learning Kitchen Author :Unknown Date :January 2012 Read :779

Click below to download : Cookies - Tartlets - Caramel Cream Tassies (Format : PDF)

Cookies - Tartlets - Caramel Cream Tassies

6 ounces Cream Cheese softened
1 cup margarine softened (I will use butter)
2 cups flour

1 bag light or dark caramels (32 ounces)
1/2 cup evaporated milk

1/2 cup sugar
1/2 cup Crisco shortening
2/3 cup evaporated milk
1 teaspoon vanilla
1/2 cup walnuts finely chopped

For dough, combine cream cheese, margarine or butter and flour. Form into a ball of dough. Pinch off 48 equal pieces of dough. Press each piece into mini muffin tins, pressing dough up to rim of cup. You will need 4 pans, each pan has 12 mini cups. Preheat oven to 350 degrees and bake the shells about 15 minutes or until cups are golden brown. Carefully invert shells onto racks to cool.

For filling, melt caramels in evaporated milk. Keep warm. Fill shells half full, then frost with the following and sprinkle with chopped walnuts.

Frosting: Beat together all ingredients until creamy. If desired, top each cookie with a quarter piece of cherry plus the nuts. Place in mini paper liners. these can be frozen.

Yields 4 dozen
If you like this book please share to your friends :

Cookies - Tartlets -  Chocolate Ginger Tassies Cookies - Tartlets - Chocolate Ginger Tassies

Cookies - Tartlets -  Chocolate Ginger Tassies
1/3 cup butter, softened 1/4 cup icing sugar, sifted 1 egg yolk 1/2 tsp vanilla 1 cup flour 1 Tbs cornstarch pinch of salt Filling: 1/4 cup finely chopped drained preserved ginger 1/2 cup granulated sugar 2 Tbs butter 4 oz semi-sweet chocolate, chopped In large bowl, beat butter with icing sugar until light and fluffy. Beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into butter mixture to form smooth dough. Place rounded teaspoonfuls into each of thirty six 1-1/4" mini-tart tins; evenly press over bottom and up sides and make indentations in the centre.

Cookies - Walnut Tarts By Schmitty Cookies - Walnut Tarts By Schmitty

Cookies - Walnut Tarts By Schmitty
1/2 cup plus 1 tablespoon butter (or margarine) 1 3 ounce package cream cheese 1 cup plus 2 tablespoons sifted all purpose flour 1/2 teaspoon salt 1 egg 2/3 cup brown sugar - packed 1/4 teaspoon vanilla 1 1/4 cups chopped walnuts 1/4 cup chopped raisins 1/2 teaspoon grated orange rind Preheat oven to 350.Blend together 1/2 cup butter, cream cheese, flour and 1/4 teaspoon salt until mixture can be shaped into a ball. Cut dough in half.Divide each half into 12 small balls. Press each ball over bottom and up sides of tiny 1 1/2 inch diameter muffin pans,