I dumped an extra cup of sugar in it, and it still just tasted like shortening with a gross oily mouth feel. I'm an experienced baker - I did not care for this recipe. Sorry Tania. Reviews: Most Helpful. Joe C. These are fantastic. I have made these and eveyone loves the.
You have to press the dough high and over the edge a little to get enough space. A little caramel to fill the dip is fine. The frosting when whipped up completes the taste.
If it is too fatty - just eat one but it completes the cookie and is better as a whole. These can also be made with the Athens phyllo dough or PepperRidge Farm's Puff Pastry rolled thinner in confestioners sugar so as not to puff close the filling hole. Cut both with a Pizza Cutter Roller or although maybe you can use the Athens shells which may result in a slightly bigger cookie if so just bake accordingly and enjoy! I worked with a guy whose Wife made these put them on his cookie tray to bring to work it was the first time I ever had them and I was wowed!
They have been on my tray ever since! Keri St. Rating: 4 stars. These were pleasant however I did not ice them. I just could not bring myself to make an icing that called for a cup of lard disgusting As it turned out they were just fine without the icing. Thank you for sharing your recipe. I have one word to describe these They are easy to make and delicious to eat.
Just be careful taking them out of the pans because they are very fragile. These were wonderful! Press into mini muffin cups and prick with a fork times. Bake F for minutes. Let cool and then remove from tins. Using a double boiler, melt the caramels.
Add the evaporated milk and Kahlua, stirring well. Add 1 small can evaporated milk and 1 T Kahula, or more to taste. Beat at least minutes or until the consistancy of a light fluffy whipped topping. Blessings, Diane Roark. So yummy!
We will love your Cookie Cups! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen. Can you freeze these and if so do they hold up OK? Thank you. Your email address will not be published. Jump to Recipe. Continue to Content. Instructions Preheat oven according to directions on cookie package Slice the prepared cookie mix and press each slice into a greased mini muffin tin to form a cup.
Bake for about 7 minutes. Remove tray from oven when cups are rising. Take a small spoon and deflate the centers of the cups while leaving the sides of the cookie cup untouched. Put back in the oven and bake for another 5 minutes. Again, remove from oven and with a small spoon, deflate the centers of the cups while leaving the sides of the cookie cup untouched. Place back in the oven again and finish baking until the cookie cups are golden brown. Remove from oven and let cool completely.
In a mixing bowl, whip cream cheese, icing sugar and caramel sauce together until light and fluffy. Place cream cheese mixture into a piping bag and pipe the mixture into the cooled cookie cups with a decorative tip.
Cool in the refrigerator until ready to serve. Press dough into a mini muffin tin. Melt the caramels in the microwave or on the stovetop.
Add 1 5 ounce can of the evaporated milk and 2 teaspoons of the coffee liqueur. Set aside to thicken. Beat for at least 8 minutes. To Assemble: Pour caramel mixture into the baked cups, filling them halfway.
Wait 10 minutes and then top with the topping mix. Sprinkle with ground pecans, if desired. All Rights Reserved. Caramel Cup Tassies. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Gallery Caramel Cup Tassies. Caramel Cup Tassies Goldina Budner. Caramel Cup Tassies bstauff. Recipe Summary test.
Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified.
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