Cocoa Tassies with Peppermint Filling
These are such a cute addition to a holiday dessert spread. I love something that you can hold in your hand, and eat in a bite or two.
Adapted from Better Homes and Gardens
- 1 1/4 cup flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup cold butter
- 1 egg yolk, lightly beaten
- 2 T cold water
- mint candies for topping (I used junior mints)
In a medium bowl, stir together flour, sugar and cocoa powder. Using a pastry blender, cut in butter until mixture is crumbly. In a small bowl, combine egg yolk and water. Gradually stir egg yolk mixture into flour mixture. Gently knead dough just until a ball forms. If necessary, cover dough with plastic wrap, and refrigerate until dough is easy to handle. (I was able to use it directly after kneading).
Preheat oven to 375 degrees F. Divide dough into 36 pieces. Press dough pieces onto bottoms and up sides of mini muffin cups. Bake for 8-10 minutes, or until shells are firm. Cool in muffin cups for 10 minutes. Remove from muffin cups and cool completely.
- 1/4 cup butter, softened
- 7 oz. marshmallow creme
- 1/2 tsp peppermint extract
- 3 1/2 cups powdered sugar
- 1 T + milk
In large mixing bowl, combine butter, marshmallow creme, and peppermint. Beat with an electric mixer until smooth. Gradually beat in 1 1/2 cups powdered sugar. Beat in 1 T milk. Gradually beat in remaining powdered sugar. Add enough milk, 1 teaspoon at a time, until it reaches piping consistency.
Using a piping bag fitted with a star tip, pipe filling into cocoa shells. Top with a mint candy.
PS For the past few weeks, I’ve been posting a sweet treat to serve for Monday night/family night. If you want to make the treats along with us on Mondays, follow me on facebook and you’ll get an ingredient list the Friday before!