Nutty Cream Cheese Tassies

Walnut and pistachio mixture filled in the dough cups for delicious cookies. Welcome your guests by serving this baked dessert. MORE+ LESS-

By Betty Crocker Kitchens

October 20, 2014

Make with

Gold Medal Flour

Ingredients

1/2

cup butter or margarine, softened

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

tablespoons butter or margarine, melted

1/4

teaspoon salt

egg

1/3

cup chopped walnuts

1/3

cup pistachio nuts, chopped

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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.