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Full Online Book HomeLearning KitchenCookies - Tartlets - Reese's Double Chip Tassies
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Cookies - Tartlets -  Reese's Double Chip Tassies Post by :Planning_Guy Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1909

Click below to download : Cookies - Tartlets - Reese's Double Chip Tassies (Format : PDF)

Cookies - Tartlets - Reese's Double Chip Tassies

3/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
1-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 (11 ounce) package REESE'S® Peanut Butter and Milk Chocolate Chips, divided
2 teaspoons shortening (do not use butter, margarine, spread or oil)

Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).

Heat oven to 350 degrees F. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Set aside 1/3 cup chips; add remainder to egg mixture. Evenly fill muffin cups with chip mixture.

Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack.

Combine reserved 1/3 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over tops of tassies

Makes 3 dozen cookies.
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Cookies - Tartlets -  Strawberry Cream Tarts Cookies - Tartlets - Strawberry Cream Tarts

Cookies - Tartlets -  Strawberry Cream Tarts
1 (10 oz.) can Strawberry pie filling (or apple) 1/3 C. Sour Cream 1/2 tsp. Vanilla Ready made pie crusts, unbaked whipped cream, optional Preheat oven to 375 degrees. Using a ready made refrigerator pie crusts, cut out 12 - 3" circles and press into the mini-muffin pan. Prick with fork to prevent puffing. Bake shells 7-10 minutes (watch closely--not too brown!!). Combine Strawberry pie filling, Sour Cream, and Vanilla. Fill Shells with mixture and bake 12-14 minutes. Cool before removing from pan. Pipe whip cream on top after cooled, if desired.

Cookies - Tartlets -  Pecan Tassies By Cadeb Cookies - Tartlets - Pecan Tassies By Cadeb

Cookies - Tartlets -  Pecan Tassies By Cadeb
Dough: 1/2 C. margarine 3 oz. cream cheese 1 C. flour Let margarine and cream cheese soften to room temperature. Mix together. Add flour and mix to form a soft dough. Chill at least 1 hour or overnight. Form the dough into 30 walnut-size balls. Place each ball of dough in a mini-muffin cup. Press the dough up the sides to shape tarts. Pierce the shells with a fork and bake empty at 450ºF for 10 to 12 minutes. **or, use one of the following fillings and bake as directed. Pecan Tassies 2 T. melted butter 3/4 C. brown sugar 1