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