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| 1/4 | cup butter or margarine, softened |
| 1 | package (3 oz) cream cheese, softened |
| 3/4 | cup Gold Medal® all-purpose flour |
| 1/4 | cup powdered sugar |
| 2 | tablespoons unsweetened baking cocoa |
| 1/2 | teaspoon vanilla |
|
| 2/3 | cup granulated sugar |
| 2/3 | cup chopped pistachio nuts |
| 1/3 | cup unsweetened baking cocoa |
| 2 | tablespoons butter or margarine, softened |
| 1 | egg |
| 1. | Heat oven to 350ºF. In large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon. Stir in remaining crust ingredients until well blended. |
| 2. | Divide dough into 24 equal pieces. Press each piece in bottom and up side of ungreased mini muffin cup. |
| 3. | In medium bowl, mix all filling ingredients until well blended. Spoon about 2 teaspoons filling into each cup. |
| 4. | Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from muffin cups with tip of knife. Remove from pan to cooling rack. |
|
| Bake these gems in sparking gold or silver baking cups, and swirl on your favorite chocolate frosting. |
|
| Pistachio problems? Try Coconut Fudge Cups instead: Just use 2/3 cup flaked coconut in place of the pistachio nuts. |
Nutrition Information:
105 ( 55 ); 6 g ( 2 g); 15 mg; 45 mg; 12 g ( 1 g); 2 g 4 %; 0%; 0%; 4 % 1 ; 1/2