Pistachio Fudge Cups

 

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.