Sunshine???

I can hardly believe it... the SUN is shining... Something we haven't seen much of here in Western PA lately.....  Enjoy it while it is here!!

Now...  a recipe for today.... Well, since I am going to be baking lots of cookies for a friend's wedding next Friday, I have been going through cookie recipes, trying to decide which ones to make.  One I know I will be making for sure, (a request from my daughter Mysti, a bridesmaid in this wedding) is Caramel
Tassies.... they are sooo good... a bite-sized cream cheese pastry crust, gooey caramel filling and a dab of creamy frosting..... yummm!

Caramel Tassies
48 Servings

Ingredients
1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING:
1 package (14 ounces) caramels
1/4 cup plus 3 tablespoons evaporated milk
FROSTING:
2 tablespoons shortening
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon evaporated milk
Directions
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 (.I usually just use my small cookie scoop to drop the filling in instead of doing the piping thing) 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.
Note:  The new Caramel pieces are great to use in this recipe, no unwrapping and chopping regular caramels!