Yield: 24 Servings
Measure | Ingredient |
---|---|
\N \N | For the base: |
1 cup | All-purpose flour |
½ teaspoon | Salt |
¼ teaspoon | Baking soda |
½ cup | Unsalted butter; (1 stick) at room |
\N \N | Temperature |
½ cup | Granulated sugar |
1 teaspoon | Vanilla |
1 large | Egg |
\N \N | For the filling: |
¾ cup | Unsalted butter; (1 1/2 sticks) at |
\N \N | Room temperature |
1 pinch | Salt |
½ teaspoon | Vanilla |
6 tablespoons | Sweetened condensed milk |
⅓ cup | Light corn syrup |
1 large | Egg |
⅓ cup | All-purpose flour |
Recipe by: St. Louis Post-Dispatch 2/10/97 See Part 2.
Posted to Bakery-Shoppe Digest by angstrom@... (Angela L Gilliland) on Apr 12, 1998