Ingredients
1 cup butter, softened6 ounces cream cheese, softened2 cups all-purpose flourFILLING:1 package (14 ounces) caramels1/4 cup plus 3 tablespoons evaporated milkFROSTING:1/4 cup shortening1/4 cup butter, softened2 cups confectioners’ sugar2 tablespoons evaporated milk3 to 4 tablespoons melted dark chocolate, optional
Preparation
In a large bowl, cream butter and cream cheese until light and fluffy, 5-7 minutes. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° until golden brown, 15-17 minutes. Cool for 5 minutes before removing from pans to wire racks.
In a small heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Using 2 spoons, fill pastry cups with caramel mixture. Cool to room temperature.
For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners’ sugar and milk until fluffy. Pipe onto filling. If desired, drizzle with melted chocolate. Store in the refrigerator.
