CARAMEL TASSIES

Caramel Tassies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 11

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1 cup(s) butter, softened
2 package(s) 3 ounces each cream cheese, softened
2 cup(s) all purpose flour
FOR THE FILLING
1 package(s) 14 ounces caramels
1/4 cup(s) plus 3 tablespoons evaporated milk
FOR THE FROSTING
2 tablespoon(s) shortening
2 teaspoon(s) butter, softened
1 cup(s) powdered sugar
1 tablespoon(s) evaporated milk

Steps:

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 inch balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375F 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 powdered sugar and milk until fluffy. Pipe onto filling. Stir in the refrigerator.