• Prep Time:
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  • Serves: 1 Servings

Fudge Sweetarts

  • Recipe Submitted by on

Category: Cookies, Desserts

 Ingredients List

  • 1 c Pillsbury's Best All Purpose
  • -Flour*, sifted
  • 1/4 ts Double-acting baking powder
  • 1/4 ts Salt
  • 1/3 c Butter
  • 3 tb Beaten egg
  • 6 oz Semisweet chocolate pieces
  • 1/3 c Sugar
  • 1 tb Milk
  • 1 tb Butter
  • 1 ts 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.

NOTES : "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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