Fudge Sweetarts

* Exported from MasterCook *

Fudge Sweetarts

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

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