Fudge sweetarts

 
                              Fudge Sweetarts
 
 Recipe By     : Best Loved Foods of Christmas, Pillsbury, undated booklet
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Pillsbury's Best All Purpose Flour* -- sifted
      1/4  teaspoon      double-acting baking powder
      1/4  teaspoon      salt
      1/3  cup           butter
    3      tablespoons   beaten egg
    6      ounces        semisweet chocolate pieces
      1/3  cup           sugar
    1      tablespoon    milk
    1      tablespoon    butter
    1      teaspoon      French's Vanilla
    1                    egg -- beaten
                         Funsten's Pecan Halves
 
 BAKE at 350 degrees for 15 to 20 minutes.  MAKES about 2 dozen cookies.
 Sift together flour, baking powder, and salt.  Cut in butter until particles
 are the size of small peas.  Sprinkle 3 to 4 tablespoons beaten egg over
 flour mixture, stirring with fork to form a dough.  Roll out on floured
 surface to slightly less than 1/8-inch thickness.  Cut into 3-inch rounds.
  Fit into small paper baking cups (tea size cups). Place on baking sheets.
 Chocolate Filling:  Melt semisweet chocolate pieces in top of double boiler
 over boiling water.  Stir in sugar, milk, butter, and vanilla; remove from
 heat. Blend in 1 beaten egg. Place a scant tablespoonful of filling in each
 pastry shell.  Top with a pecan half.  Bake in moderate oven (350 degrees) 15
 to 20 minutes.
 *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and
 salt.
 
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 NOTES : "Junior Winner in Pillsbury's 10th Grand National Recipe and Baking
 Contest by Marcia Jensen, Milwaukee, Wisconsin. Adapted by Ann Pillsbury"