mini caramel cookie tarts

Ingredients

• Servings: 48
• 48 (3 inch) tart shells, baked
• 1 (14 ounce) package individually wrapped caramels
• 3 tablespoons coffee-flavored liqueur
• 1/2 cup evaporated milk
• 1/4 cup shortening
• 1 cup white sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup butter, softened
• 1/3 cup evaporated milk

Recipe

• in the top half of a double boiler melt the caramel with the coffee liqueur or and 1/2 cup evaporated milk. cook until smooth, melted and slightly thickened. pour caramel mixture into the tart shells and let cool.
• beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy. frost cooled tarts.