-
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.
-
27
Fill as directed in Step 3.
