 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 48 |
|
This recipe came from a small cookbook called Patches Cookie Book that came from Patches in Emmaus, PA. Each year for many years the gift/novelty shop invites locals to submit handwritten recipes for the book. This came from the 2002 edition my mom picked up for me when she traveled to PA that year. I just made these for my holiday tray and learned a few things: the recipe does not make as many as the 60 it says it does, paper liners for the muffin tins are a must (I sprayed my first large batch of muffin tins only to realize that the carmelized sugar makes it impossible for these to come out in one piece. ), and that these may not be traditional shofly's but a variation thereof based on a zaar and internet search. These shofly's (as spelled in the handwritten recipe) have no molasses and also have the addition of cream cheese in the crust. They are very good though. Yield will depend on how full you fill each muffin tin with the given layers. I ended up with 42. Ingredients:
8 ounces cream cheese, softened |
1 cup butter, softened |
2 cups flour |
2 eggs |
1 1/2 cups brown sugar (dark is recommended but i used light) |
1 1/2 teaspoons vanilla |
2 tablespoons milk |
1/2 cup butter, softened |
1 cup sugar |
1 1/2 cups flour |
Directions:
1. Heat oven to 400 degrees and line muffin tins with paper liners.
2. In a bowl combine the cream cheese and 1 cup of butter and mix together. Add 2 cups of flour and mix into a dough. (I found it easiest to use my hands for this.) Shape dough into 1 to 1 1/2 inch balls and press into the bottom of muffin tins.
3. In another bowl mix the eggs, brown sugar, vanilla, and milk together. Drizzle 1 teaspoon of syrup mixture ontop of the dough in each muffin tin.
4. Cream together remaining 1/2 cup of butter an.
|
|