Cocoa Tassies With Peppermint Frosting - flour

Method

• Tassies:.
• In a medium bowl, sir together flour, sugar, and cocoa powder.
• Using a pastry blender, cut in butter until mixture is crumbly.
• In a small bowl, combine egg yolk and the cold water.
• Gradually stir egg yolk mixture into flour mixture.
• Gently knead the dough just until a ball forms.
• If necessary, cover dough with plastic wrap and chill in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
• Preheat oven to 375 degrees F.
• Divide dough into 36 pieces.
• Press dough pieces onto bottoms and up sides of 1-3/4-inch muffin cups.
• Bake in preheated oven for 8 to 10 minutes or until shells are firm.
• Cool in muffin cups for 5 minutes.
• Remove shells from muffin cups; cool completely.
• Peppermint Filling:.
• In a large bowl, combine butter, marshmallow creme and peppermint extract.
• Beat with an electric mixer on medium speed until smooth.
• Gradually beat in 1-1/2 cups powdered sugar.
• Beat in 1 tablespoon milk.
• Beat in 1 cup powdered sugar.
• Using a wooden spoon, stir in 1 cup powdered sugar.
• If necessary, stir in enough additional milk, 1 teaspoon at a time, to make a filling of piping consistency.
• Using a pastry bag fitted with an open star tip, pipe Peppermint Cream Filling into shells.
• Sprinkle filling with crushed peppermint candies.
• TO STORE: Layer unfilled shells between pieces of waxed paper in an airtight container; cover.
• Store at room temperature for up to 3 days or freeze for up to 3 months.
• Thaw shells, if frozen.
• Fill as directed in Step 3.