CARAMEL TASSIES

Tried this recipe for x-mas.... wow!!! they were sinfully good.

1 cup butter, softened
2 pkgs. (3 oz. each) cream cheese, softened
2 cups flour

FILLING:
1 pkg (14 oz.) caramels
1/4 cup plus 3 tbsp evaporated milk

FROSTING:
2 tbsp. shortening
2 tbsp. butter, softened
1 cup confectioners' sugar
1 tbsp. 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 smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen.