Christmas Recipes
Pistachio Fudge Cups
These dainty treats showcase a fudgy filling nestled in a tender cream-cheese crust.
Yield: 24 cups
Ingredients
Crust
- 1/4 cup butter or margarine, softened
- 1 (3 ounce) package 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 extract
Pistachio Fudge Filling
- 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
Instructions
- Heat oven to 350 degrees F.
- In a 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 for 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.
Nutrition
Per serving: Calories 105 (Calories from Fat 55); Total Fat 6g (Saturated Fat 2g); Cholesterol 15mg; Sodium 45mg; Total Carbohydrate 12g (Dietary Fiber 1g); Protein 2g
Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%
Exchanges: 1 Starch; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty CrockerKitchens