Fudge sweetarts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pillsbury's Best All Purpose Flour*, sifted |
| ¼ | teaspoon | Double-acting baking powder |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Butter |
| 3 | tablespoons | Beaten egg |
| 6 | ounces | Semisweet chocolate pieces |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Milk |
| 1 | tablespoon | Butter |
| 1 | teaspoon | French's Vanilla |
| 1 | Egg; beaten | |
| Funsten's Pecan Halves | ||
Directions
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 ⅛-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.
NOTES : "Junior Winner in Pillsbury's 10th Grand National Recipe and Baking Contest by Marcia Jensen, Milwaukee, Wisconsin. Adapted by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #849 by NGavlak@... on Oct 16, 1997