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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 48 |
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Buttery cookie cups with a smooth caramel filling make a nice addition to a Christmas dessert tray. These are one of my family's favorites. Ingredients:
1 cup butter, softened |
2 packages (3 ounces each) cream cheese, softened |
2 cups king arthur unbleached all-purpose flour |
filling: |
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 |
Directions:
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.
2. 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.
3. 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.
4. 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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