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Ingredients
| margarine (oleo): 1 cup (softened) |
| low fat cream cheese: 6 oz (softened) |
| all-purpose flour (sifted): 2 cups |
| light brown sugar: 1 lb |
| eggs: 3 (beaten) |
| unsalted butter: 3 Tbl (melted) |
| salt: 1 dash |
| vanilla extract: 1/4 tsp |
| pecans (chopped): 1/2 cup |
| golden seedless raisins (not packed): 1/2 cup |
Pecan Tassies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
48 serving(s)
Tags
- 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.