Ingredients
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
Preparation
Heat oven to 350°F. 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.
Divide dough into 24 equal pieces. Press each piece in bottom and up side of ungreased mini muffin cup.
In medium bowl, mix all filling ingredients until well blended. Spoon about 2 teaspoons filling into each cup.
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.
