Shelly's Recipe

CARAMEL-COFFEE TASSIES

Category: Cookies

1 stick (1/2 cup) butter, softened
3-ounce package cream cheese, softened
1 cup all-purpose flour
14-ounce package caramels
1/4 cup evaporated milk
1 1/2 teaspoons coffee liqueur or brewed coffee
Frosting (recipe follows)
Beat butter and cream cheese together until well blended; stir in flour. Form dough into a ball; chill 1 hour or overnight.

Preheat oven to 350 degrees. Roll pieces of dough into 1/2-inch balls; press balls into ungreased mini-muffin pan. Bake 10 to 15 minutes or until golden. Let cool.

Combine caramels and evaporated milk in a saucepan over medium heat, stirring frequently until melted. Remove from heat; stir in liqueur or coffee. Spoon filling into shells. Cool completely before piping frosting onto caramel filling.

Makes about 2 dozen.

For the frosting
1/2 cup shortening
1/3 cup sugar
1/3 cup evaporated milk, chilled
1/2 teaspoon coffee liqueur or brewed coffee

Blend shortening and sugar until fluffy; add evaporated milk and liqueur or coffee. Beat on medium-high speed with an electric mixer for 7 to 10 minutes until fluffy.