Cocoa Tassies With Peppermint Frosting

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup cold butter
• 1 egg yolk, slightly beaten
• 2 tablespoons cold water
• 1/4 cup butter, softened
• 1 (7 ounce) jar marshmallow creme
• 1/2 teaspoon peppermint extract
• 3 1/2 cups powdered sugar
• 1 -2 tablespoon milk
• crushed peppermint candy

Recipe

• 1 tassies:.
• 2 in a medium bowl, sir together flour, sugar, and cocoa powder.
• 3 using a pastry blender, cut in butter until mixture is crumbly.
• 4 in a small bowl, combine egg yolk and the cold water.
• 5 gradually stir egg yolk mixture into flour mixture.
• 6 gently knead the dough just until a ball forms.
• 7 if necessary, cover dough with plastic wrap and chill in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
• 8 preheat oven to 375 degrees f.
• 9 divide dough into 36 pieces.
• 10 press dough pieces onto bottoms and up sides of 1-3/4-inch muffin cups.
• 11 bake in preheated oven for 8 to 10 minutes or until shells are firm.
• 12 cool in muffin cups for 5 minutes.
• 13 remove shells from muffin cups; cool completely.
• 14 peppermint filling:.
• 15 in a large bowl, combine butter, marshmallow creme and peppermint extract.
• 16 beat with an electric mixer on medium speed until smooth.
• 17 gradually beat in 1-1/2 cups powdered sugar.
• 18 beat in 1 tablespoon milk.
• 19 beat in 1 cup powdered sugar.
• 20 using a wooden spoon, stir in 1 cup powdered sugar.
• 21 if necessary, stir in enough additional milk, 1 teaspoon at a time, to make a filling of piping consistency.
• 22 using a pastry bag fitted with an open star tip, pipe peppermint cream filling into shells.
• 23 sprinkle filling with crushed peppermint candies.
• 24 to store: layer unfilled shells between pieces of waxed paper in an airtight container; cover.
• 25 store at room temperature for up to 3 days or freeze for up to 3 months.
• 26 thaw shells, if frozen. fill as directed in step 3.