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Title: Fudge Sweetarts
Categories: Cookie Dessert
Yield: 1 Servings
| 1 c | Pillsbury's Best All Purpose | |
| : | Flour* -- sifted | |
| 1 | /4 t | s double-acting baking powder |
| 1 | /4 t | s salt |
| 1 | /3 c | butter |
| 3 T | B beaten egg | |
| 6 o | z semisweet chocolate pieces | |
| 1 | /3 c | sugar |
| 1 T | B milk | |
| 1 T | B butter | |
| 1 t | s French's Vanilla | |
| 1 | egg -- beaten | |
| : | Funsten's Pecan Halves |
BAKE at 350 degrees for 15 to 20 minutes. MAKES about 2 dozen cookies. Sift together flour, baking powder, and salt. Cut in butter until particles are the size of small peas. Sprinkle 3 to 4 tablespoons beaten egg over flour mixture, stirring with fork to form a dough. Roll out on floured surface to slightly less than 1/8-inch thickness. Cut into 3-inch rounds. Fit into small paper baking cups (tea size cups). Place on baking sheets. Chocolate Filling: Melt semisweet chocolate pieces in top of double boiler over boiling water. Stir in sugar, milk, butter, and vanilla; remove from heat. Blend in 1 beaten egg. Place a scant tablespoonful of filling in each pastry shell. Top with a pecan half. Bake in moderate oven (350 degrees) 15 to 20 minutes. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
From: Ngavlak@aol.Com Date: 16 Oct 97 Mastercook Recipes (Mailing List) Ä
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