14 oz. pkg. caramels (unwrapped, <g>)
3/4 c. evaporated milk, divided
1/2 c. butter
1/2 c. shortening
2/3 c. sugar
1 tsp. vanilla
Ground nuts
Dough:
6 oz. cream cheese, softened
1 c. butter, softened
2 c. flour
1/2 tsp. salt (opt.)
3/4 c. evaporated milk, divided
1/2 c. butter
1/2 c. shortening
2/3 c. sugar
1 tsp. vanilla
Ground nuts
Dough:
6 oz. cream cheese, softened
1 c. butter, softened
2 c. flour
1/2 tsp. salt (opt.)
Preparation
Melt caramels with 1/2 c. milk in microwave or double boiler. Spoon into baked Tassie shells, about 2/3 full.
In a small bowl, blend butter and shortening, mixing well. Set aside for 20 minutes. In another bowl, blend sugar, remaining 1/4 c. milk, and vanilla. Set aside for 20 minutes. Combine the two bowls into a large bowl. Using a mixer, whip on high until cream. Spoon this frosting on top of caramel layer, sprinkle with ground nuts. Makes 4 dozen cookies.
Mix well. Shape into 48 small balls. Place in tassie pans (miniature cupcake/muffin pans). Press up sides gently. Bake at 350F, until done. Cool and fill. Makes 4 dozen.
