Recipe of Fudge Sweetarts - Food Recipes

-- MasterCook Extracted --

Fudge Sweetarts

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1
Preparation Time :0:00
Categories : Cookies Desserts

Ingredients - Preparation Method:

1 cup Pillsbury's Best All Purpose Flour* -- sifted 1/4 teaspoon double-acting baking powder 1/4 teaspoon salt 1/3 cup butter 3 tablespoons beaten egg 6 ounces semisweet chocolate pieces 1/3 cup sugar 1 tablespoon milk 1 tablespoon butter 1 teaspoon 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. - - - - - - - - - - - - - - - - - - NOTES : "Junior Winner in Pillsbury's 10th Grand National Recipe and Baking Contest by Marcia Jensen, Milwaukee, Wisconsin. Adapted by Ann Pillsbury"