NUTTY CREAM CHEESE TASSIES

Nutty Cream Cheese Tassies image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 24

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 130, Carbohydrate 12 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg