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