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Fudge Sweetarts

Author/Submitted by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Servings: 1
Categories: Chocolate / Cookies / Desserts

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.

"Junior Winner in Pillsbury's 10th Grand National Recipe and Baking Contest by Marcia Jensen, Milwaukee, Wisconsin. Adapted by Ann Pillsbury"

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