Pecan Tassies
CATEGORIES
INGREDIENTS
  • Cooking Time: 25
  • Servings: 48
  • 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 raisins
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. Chill.
  3. Shape into 1 1/4-inch balls; press into small muffin or tart cups to make shells.
  4. Filling: Slowly beat lite brown sugar into eggs.
  5. Mix in butter, salt, and vanilla.
  6. Put about 6 raisins and 1/2 teaspoon chopped pecans in each shell; add filling, not quite full. Top with a few nuts.
  7. Bake 25 minutes at 350°, until set.
  8. Make ahead of time. Put wax paper between layers to store. Makes about 48 cookies.