Tart Cookies Pistachio Fudge Cups

Spice 10-22-99 11:03 AM

Pistachio Fudge Cups

1/4 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 tbs baking cocoa
1/2 tsp vanilla
Pistachio fudge filling (recipe below)

Heat oven to 350 degrees.

Beat butter and cram cheese in large bowl with electric mixer on medium speed or mix with spoon.

Stir in remaining ingredients except for pistachio fudge filling.

Shape dough into 1-inch balls.

Press each ball in bottom and up side of each of 24 small ungreased muffin cups 13/4 x 1 inch.

Preferably foil cups.

Prepare Pistachio Fudge Filling.

Spoon about 2 teaspoons filling into each cup.

Bake 18 to 20 minutes or until almost no indentations remains when filling is touched lightly.

Cool slightly; carefully remove to wire rack.

Pistachio Fudge Filling
2/3 cup granulated sugar
2/3 cup chopped pistachio nuts
1/3 cup baking cocoa
2 tbs butter or margarine, softened
1 egg

Mix all ingredients.

Variation: For Coconut Fudge Cups, use 2/3 flaked coconut for pistachio nuts.

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