Recipe

Cocoa Tassies With Peppermint Creme Filling And Variations Recipe

Add Step-by-Step Photos	Recipediva / All my dishes 2 years, 3 months ago I posted this recipe as I have it on my computer. I really play with this recipe as I am not a peppermint person. I will add creme de menth to the mix and top it with andes. I often buy Knotts Berry farms Berry syrup and add it to the creme fillin... More Prep:45m Cook:10m Servings:36	Recipediva
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Ingredients

For the tassies

1 1/4 cups all-purpose flour

1/3 cup sugar

1/4 cup Dutch-process cocoa

1/4 teaspoon salt

8 tablespoons cold unsalted butter, cut into cubes

1 large egg yolk, beaten

2 tablespoons icy cold water

For the creme filling

4 tablespoons butter, softened

7 ounce jar marshmallow creme

1/2 teaspoon peppermint extract

3 1/2 cups confectioners' sugar, sifted and divided

1-2 tablespoons milk, divided

Directions

To make the tassies

In a medium bowl, whisk together flour, sugar, cocoa and salt. Using a pastry blender, cut in cold butter cubes into the flour mixture until it resembles coarse crumbs.

In a small bowl, whisk together egg yolk and cold water.

Gradually stir the egg mixture into the dry ingredients.

To help the dough along, lightly knead the dough just until it starts to form a ball.

Scoop dough onto a piece of saran wrap and cover - refrigerate for about 60 minutes so it will be easier to handle.

Preheat the oven to 375

Evenly divide dough into 36 pieces - roll each into a ball.

Press one dough ball into the bottom and up the sides of a miniature muffin cup.

Repeat with the remaining pieces of dough.

Bake until the shells are firm, about 8-10 minutes.

Remove and set on a wire rack to cool for 5 minutes.

Carefully remove the shells and let them cool completely.

To make the filling

In a large mixing bowl, beat together butter, marshmallow creme and peppermint extract until smooth.

Mix in 1 1/2 cups confectioners' sugar.

Beat in 1 tablespoon milk.

Add in the next 1 cup confectioners' sugar and mix until combined. Using a wooden spoon, mix in the final cup of confectioners' sugar. If this mixture is too thick to easily pipe, mix in 1 teaspoon of milk at a time until it reaches the desired consistency.

Pipe filling into the shells and scatter crushed peppermint candies on each.

Makes 36 filled tassies.

Sometimes I crush Andes candies in this instead of the peppermint extract. Then I crumble the andes On top. Sometimes I use cream de menth flavoring as well. You can do so many flavors with this recipe!!

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Comments

jaie 2 years, 3 months ago said:
That looks beautiful :) The choco-holics in my family will love this for the holidays!

shandy 2 years, 3 months ago said:
I'm with Jaie, and the presentation is beautiful! Thanks for the post :D

krumkake 2 years, 3 months ago said:
Hurray - another fun new holiday recipe...and how pretty besides. Thanks RD!!

pinkpasta 2 years, 3 months ago said:
I am a Peppermint Patty Freak! I know this will be REALLY good!
Thanks for sharing!

tupelohoney17 1 year, 11 months ago said:
I think Santa will be very very good to me if I leave him some of these under the tree! They are beautiful and I can hardly wait to give them a try! Thanks for sharing.

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