Pecan Tassies

A popular cookie for the holidays, made with a cream cheese cookie dough and raisin /pecan filling.

• Ready In: 40 mins
• Yields: 48 cookies

Ingredients

• 1  cup margarine, softened
• 6  ounces light cream cheese, softened
• 2  cups  sifted flour

• Filling

• 1  lb light brown sugar
• 3  eggs, beaten
• 3  tablespoons unsalted butter, melted
• 1  dash salt
• 1⁄4 teaspoon vanilla
• 1⁄2 cup  chopped pecans
• 1⁄2 cup golden raisin

Directions

1. Combine margarine and cream cheese with a fork until smooth.
2. Add flour in four additions; work in to make very smooth dough.
3. Chill.
4. Shape into 1 1/4-inch balls;
5. Press into small muffin or tart cups to make shells.
6. Filling:
7. Slowly beat lite brown sugar into eggs.
8. Mix in butter, salt, and vanilla.
9. Put about 6 raisins and 1/2 teaspoon chopped pecans in each shell; add filling, not quite full.
10. Top with a few nuts.
11. Bake 25 minutes at 350°, until set.
12. Make ahead of time.
13. Put wax paper between layers to store.
14. Makes about 48 cookies.