The Greatest Christmas Cookie I've Ever Baked!

Okay, I'm sitting here with a tummy ache as I write this because I am, apparently, unable to control myself. I ate so many of this new cookie that I'm sick!! Now, that may not seem so unusual, but I have this weird quirk (hmmm, imagine...) and I usually can't eat what I make. I don't know why, but I rarely eat what I bake the same day - it never tastes good to me. It's an oddity.

Back in the day, I was a waitress and being around all that food left me skinnier than ever, I couldn't eat after being around so much food!

My husband's great-aunt "Bubs" brought this cookie to Thanksgiving and I have been looking for a recipe ever since. I found one on the chef2chef website, so thank you to them.

So, my sickness is a testament to this cookie. It's flaky and gooey and creamy and yummy all at once. The cups are like little pie crusts, not sweet, with a creamy caramel-y filling. mmmmm..... Soul sisters, no need to bake this one. I picked it for my cookie exchange cookie for tomorrow and I'll include the recipe. Of course, I've made some changes, as I always do, so I will type it as I made it.

Caramel Dream Tassies

1 jar gourmet caramel sauce (no low fat, please!)

1/4 cup evaporated milk
1/2 c. butter
1/2 c. shortening
2/3 c. sugar
1 tsp. vanilla
Ground nuts

Dough:

6 oz. cream cheese, softened
1 c. butter, softened
2 c. flour

1 cup chopped cashews


Preparation

In a small bowl, blend butter and shortening, mixing well. Set aside for 20 minutes. In another bowl, blend sugar, 1/4 c. milk, and vanilla. Set aside for 20 minutes. Combine the two bowls into a large bowl. Using a mixer, whip on high until cream. Spoon this frosting on top of caramel layer, sprinkle with ground nuts. Makes 4 dozen cookies.

Mix ingredients for dough well. Shape into 48 small balls. Place in tassie pans (miniature cupcake/muffin pans). Press up sides gently (I used a wooden knob-end tool for this, make sure you dip it in flour as the dough is quite sticky!). Make the well quite deep as the pastry will puff when it bakes leaving you less room for gooey caramel.

Bake at 350 degrees for 6-8 minutes or until golden. Cool and spoon caramel sauce into each cup. Pipe cream on top and sprinkle with chopped nuts. Makes 4 dozen.

In other news, my ebay charity auction ended with less than stellar results. My frame went for $43 (less than half the value) but it was for a good cause and I'm happy. I think next year I will list it in the height of my business, which would have been 2 weeks ago. Noted.

I will be getting going on my grab bag gift today, I'm so late! I have great ideas...now how to execute??? You'll just have to wait and see...