Shelly's Recipe

DARK FUDGE TASSIES

Category: Cookies

1 cup (2 sticks) butter or margarine, softened
1 3/4 cups granulated sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1/2 cup cocoa or Special Dark Cocoa
1/2 tsp salt
Additional granulated sugar

Fudge Filling
60 Hersheys Kisses Brand Special Dark Mildly Sweet Chocolates, unwrapped (I used regular kisses)

Fudge Filling:
1/2 cup (1 stick) butter
2/3 cup cocoa or Special Dark Cocoa
1/4 cup sugar
1 can (14 oz) sweetened condensed milk
1 1/2 tsp vanilla extract

Beat butter, 1 3/4 cups sugar, eggs and vanilla in a large bowl until well blended.

Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough at least 1 hour or until firm enough to handle.

Shape dough into 60 balls (about 1-inch each); roll in granulated sugar. Press each ball onto bottom and up sides of ungreased small muffin cup (1 3/4-inch in diameter). If balls start to become too soft to press and mold easily, refrigerate several minutes; then continue.

Heat oven to 350 degrees F. Prepare Fudge Filling. Evenly fill muffin cups with mixture. Bake 20 to 25 minutes or until brownie cup is firm and filling is puffed slightly.

Place sheet of wax paper under cooling rack. Cook in pan on wire rack 10 minutes. Carefully remove each tassie from pan to cooling rack; sprinkle with powdered sugar. Place chocolate in center of each tassie. Cool completely.

Makes 60 tassies.

Fudge Filling: Melt butter in saucepan over low heat. Stir in cocoa and sugar. Add sweetened condensed milk, cook, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.