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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Made this when my son was little, but haven't made in years. I remember these were very good. Ingredients:
3/4 cup flour |
1/3 cup sugar |
1/4 cup unsweetened cocoa powder |
1/8 teaspoon salt |
1/3 cup butter, softened |
2 -3 tablespoons water |
1/2 cup semisweet chocolate piece |
2 tablespoons butter |
1/3 cup sugar |
1 egg |
1 teaspoon vanilla |
1/2 teaspoon cinnamon |
semisweet chocolate piece (optional) |
Directions:
1. In a small bowl stir together flour 1/3 cup sugar, cocoa powder, and salt. Cut in a 1/3 c butter until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened.
2. Form dough into a ball. Divide into 24 small balls. Place balls in an ungreased 1 3/4-inch muffin cups. Press dough into the bottom and up the sides of the cups.
3. In a small saucepan melt 1/2 cup semi-sweet chocolate pieces and 2 tablespoons butter. Remove from heat.
4. Stir in sugar, egg, vanilla, and cinnamon. Divide chocolate mixture evenly among the muffin cups.
5. Bake in 325°F oven for 25-30 minutes, or until filling is nearly set. Top each with a semi-sweet chocolate piece, if desired. Return to oven for 1 minute, or until chocolate is melted. Cool slightly; loosen and carefully remove tassies from the pan with a narrow spatula.
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