Pistachio Walnut Tassies

 

1/2

cup butter or margarine, softened

4

oz (half of 8-oz package) cream cheese, softened

1 1/4

cups Gold Medal® all-purpose flour

1/3

cup packed brown sugar

1/3

cup honey

2

tablespoons butter or margarine, melted

1/4

teaspoon salt

1

egg

1/3

cup chopped walnuts

1/3

cup pistachio nuts, chopped

• 1 In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed 2 minutes or until well blended. On low speed, beat in flour until soft dough forms. Cover; refrigerate 1 hour.
• 2 Heat oven to 350°F. Shape dough into 24 (1-inch) balls. Press in bottoms and up sides of 24 ungreased mini muffin cups. In small bowl, mix brown sugar, honey, melted butter, salt and egg with whisk. Stir in walnuts and pistachios. Spoon filling evenly into dough-lined cups, filling three-fourths full.
• 3 Bake 22 to 24 minutes or until filling is set and edges of cups are golden brown. Immediately run knife around edges of cookies to loosen. Cool 10 minutes; remove from pans to cooling racks.