Free Recipe Fudge Sweetarts
Recipe Type: Free Cookie Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Fudge Sweetarts Recipe
1 c Pillsbury s Best All Purpose
-Flour*, sifted
1/4 ts Double-acting baking powder
1/4 ts Salt
1/3 c Butter
3 tb Beaten egg
6 oz Semisweet chocolate pieces
1/3 c Sugar
1 tb Milk
1 tb Butter
1 ts French s Vanilla
1 Egg; beaten
Funsten s Pecan Halves
Fudge Sweetarts Preparation
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. 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@aol.com on Oct 16, 1997
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