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Mimi’s Pecan Tassies

Yields1 Serving

Dough
 6 oz cream cheese at room temp
 1 cup butter or margarine at room temp
 2 cups all-purpose flour
Filling
 2 large eggs
 1 lb (2 cups) packed dark brown sugar
 1 tbsp butter or margarine, melted
 2 tsp vanilla extract
 1 cup pecan halves, chopped
 ½ cup raisins
 confectioner's sugar for garnish
1

To make the dough, beat cream cheese and butter with a wooden spoon in a medium-size bowl until well blended. Gradually in flour until a smooth dough forms. Shape into a ball, wrap in plastic wrap and chill at least 1 hour.

2

To make the filling, lightly beat eggs in a medium-size bowl with a fork. Beat in sugar, butter, and vanilla. Stir in pecans and raisins.

3

To bake, heat oven to 350 degrees. Use ungreased miniature muffin pans (cups 1 ¾ inch across the top, about ¾ inch deep). Press 1 level measuring tablespoon dough fairly evenly over bottom and up sides of each muffin cup; fill to within ¼ inch of top. Bake 25 to 28 minutes until crust is lightly browned. Cool in pan on wire rack 5 minutes. Carefully remove from pan to rack to cool completely. Cool muffin pan before reusing. Dust tassies with confectioner’s sugar and place in fluted paper cups, if desired, before serving.
Yield: 42 tassies