Ingredients for Caramel Tassie Cookies
- 1 cup (2 sticks) softened butter
- 1 ½ cups powdered sugar
- 2 teaspoons cornstarch
- 2 ½ cups all-purpose flour
- Hot Fudge Topping
- 1 cup caramels
- Vanilla frosting, to taste
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How to Make Caramel Tassie Cookies
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups powdered sugar until light and fluffy. Add 2 teaspoons cornstarch and mix well.
- Gradually add 2 ½ cups all-purpose flour, mixing until a dough forms. Be careful not to overmix.
- Roll dough into 1-inch balls and place them into mini muffin tins.
- Gently press each ball into the muffin cup to form a small, even crust.
- Bake at 350°F (175°C) for 8-10 minutes, or until edges are lightly golden.
- Remove from oven; the cookies will puff slightly.
- Gently press down on the puffed cookies to flatten slightly. Let cool completely in the tins before removing.
- Fill each cooled cookie crust with approximately 1 teaspoon of your favorite fudge topping.
- Melt 1 cup caramels with 2 tablespoons of milk in the microwave (in 30-second intervals, stirring between) or in a saucepan over low heat. Stir until completely smooth and glossy.
- Spoon a small amount of caramel sauce over the fudge filling in each cookie.
- Top each cookie with a small dollop of vanilla frosting.
- Optionally, garnish with a small piece of maraschino cherry or pecan half.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
126g
Fat
43g
Carbs
17g
