Ingredients
1/2 cup butter, softened3 ounces cream cheese, softened2 tablespoons sugar1 cup all-purpose flour1 large egg1/4 cup hot caramel ice cream topping1/4 to 1/2 teaspoon ground allspice1/4 cup chopped pecans1/4 cup chopped slivered almonds1/4 cup chopped macadamia nuts1/4 cup chopped pistachiosCoarse sea saltSweetened whipped cream, optional
Preparation
In a small bowl, beat butter, cream cheese and sugar until blended. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm.
Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups.
In a small bowl, whisk egg, caramel topping and allspice until blended. Stir in nuts. Place about 2 teaspoons mixture in each cup.
Bake 20-22 minutes or until edges are golden and filling is set. Immediately sprinkle tops with salt. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, serve with whipped cream.
