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Caramel Tassies

 Caramel Tassies
Buttery cookie cups with a smooth caramel filling make a nice addition to a Christmas dessert tray. These are one of my family's favorites.
48 ServingsPrep: 1 hour Bake: 15 min./batch + cooling


  • 1 cup butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups all-purpose flour
  • 1 package (14 ounces) caramels
  • 1/4 cup plus 3 tablespoons evaporated milk
  • 2 tablespoons shortening
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 tablespoon evaporated milk


  • 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

2 of 2

Caramel Tassies (continued)

Directions (continued)

  • smooth. Gradually beat in confectioners' sugar and milk until
  • fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 112 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 71 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.