Pecan Tassies

• 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

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 350u0b0, until set.
12. Make ahead of time.
13. Put wax paper between layers to store.
14. Makes about 48 cookies.

margarine, light cream cheese, flour, filling, light brown sugar, eggs, unsalted butter, salt, vanilla, pecans, golden raisin

Taken from www.food.com/recipe/pecan-tassies-239557 (may not work)