Best 10 Caramel Tassie Cookies Recipes

CARAMEL TASSIES

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.

CARAMEL TASSIES RECIPE - (4.2/5)

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. filling: melt caramels and evaporated milk in micro 5 to 6 mins. stirring 1/2 way. Mixture should be smooth and creamy. Keep mixture warm while filling up cups. Wait until caramel is cool in cups before dabbing with frosting. For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and evap. milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen

CARAMEL TASSIE COOKIES

Steps:

• cream together butter and powdered sugar -- add 2 tsps cornstarch.slowly add flour to make a dough.
• form dough into small balls and put in miniature muffin tins.
• press dough to form.
• bake at 8 minutes at 350*.the dough will puff up --
• press dough down -- let cool and remove from tin for filling.
• Use fudge topping.spoon a little of the topping into each cup --
• melt caramels with a little milk in microwave or in saucepan on low -- stir till smooth.
• spoon a little of caramel sauce on top of fudge filling.
• top off cups with a small amount of vanilla frosting --
• may add a small piece of cherry or pecan to top of frosting.

MILK CHOCOLATE TASSIES

Steps:

• Beat the butter, cream cheese, brown sugar, granulated sugar and salt in a medium bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour until incorporated. Beat in 2 ounces of the chopped chocolate. Cover with plastic wrap and refrigerate until the dough is no longer sticky, about 1 hour.
• Coat a 24-cup mini-muffin pan with cooking spray. Divide the dough between the cups (about 1 heaping tablespoon each); press into the bottoms and up the sides to create cups. (If the dough becomes sticky, dampen your fingers.) Refrigerate until firm, 30 minutes.
• Preheat the oven to 350 degrees F. Bake the cookies until browned around the edges and dry in the centers, 15 to 20 minutes. Let cool 5 minutes in the pan, then use the back of a small spoon to gently indent the center of each. Use an offset spatula to remove the cookies from the pan; transfer to a rack to cool completely.
• Meanwhile, put the remaining 6 ounces chopped chocolate and 3 tablespoons heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let stand until thick like hot fudge, 10 minutes. (If the chocolate is too thick, gradually stir in 1 more tablespoon heavy cream. If the chocolate hardens, return to the microwave.) Spoon the chocolate into the cookies and top with the candies. Let cool completely.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

CARAMEL COOKIES

Steps:

• In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

CARAMEL CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
• In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
• To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.

SALTED CARAMEL COOKIES

Steps:

• Position oven racks near the center and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla and mix until well combined, about 1 minute. Scrape down the sides of the bowl.
• Add the flour, baking soda and fine sea salt and mix until fully incorporated. Scrape the dough out of the bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Refrigerate for at least 30 minutes.
• Scoop the dough into 1 1/2-tablespoon-size portions (you should have about 20). Using your hands, roll the dough into balls and place on the baking sheets, staggering dough and leaving about 2 1/2 inches between pieces.
• Wipe the bottom of a glass with a damp towel and use it to press the cookies flat (they should be about 1/3-inch thick).
• Bake the cookies, rotating the sheets halfway through baking, until the edges are golden brown, 9 to 11 minutes. Let cool completely.
• Place the unwrapped caramels and cream in a microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 to 45 seconds and stir well. Continue to microwave in 15-second increments until the caramels are fully melted and smooth, 1 to 2 minutes. (You could also do this on the stovetop in a small saucepan over medium-low heat.)
• Once the cookies have cooled completely, spoon a generous teaspoon of caramel into the center of each cookie. Spread the caramel evenly over the surface, leaving a 1/4-inch uncoated edge. Sprinkle flaky sea salt on top.
• If the caramel becomes too thick as you work, reheat in the microwave in 15-second increments, stirring in between, or over medium-low heat on the stovetop, until fluid.
• Let the cookies cool at room temperature until the caramel sets, about 15 minutes, before serving.

TURTLE TASSIES

Steps:

• Heat oven to 375°F. Lightly spray 48 mini muffin cups with cooking spray.
• Make dough as directed on cookie pouch. Shape dough into 48 (1-inch) balls. Press 1 ball into bottom of each muffin cup, pressing up sides to fill cups.
• Bake 8 to 9 minutes or until edges begin to brown. Meanwhile, in 3-quart saucepan, heat caramels and cream over medium heat, stirring frequently, until melted. Reduce heat to low.
• Remove pans from oven; gently press end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in dough.
• Bake 2 to 3 minutes longer or until edges are light golden brown. Immediately spoon 1/2 teaspoon (about 4) chocolate chips into each cookie cup.
• Spoon about 1 tablespoon caramel mixture into each cookie cup. Immediately top with chopped pecans. Cool 5 minutes; remove from pans with narrow spatula.

CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)

Steps:

• If you object to liqueur, the Kahlua can be omitted.
• By hand, mix the dough ingredients together.
• Make into small balls.
• Press into mini muffin cups and prick with a fork 4-5 times.
• Bake 350F for 12-15 minutes.
• Let cool and then remove from tins.
• Using a double boiler, melt the caramels.
• Add the evaporated milk and Kahlua, stirring well.
• Fill the tarts 1/2 full with the melted filling.
• Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
• Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
• Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
• Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
• Sprinkle the tops with nuts or sprinkles.
• If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
• I keep them in the freezer until it's time to put them on my trays.