Dough
2 packages (3 ounces each) cream cheese, at room temperature
1 cup butter or margarine, at room temperature
2 cups all-purpose flour
Filling
2 large eggs
1 pound (2 cups) packed dark-brown sugar
1 tablespoon butter or margarine, melted
2 teaspoons vanilla extracted
1 cup pecan halves, chopped
1/2 cup raisins
For garnish: confectioners' sugar
Beat cream cheese and butter with wooden spoon in a medium-size bowl until well blended. Gradually beat in flour until a smooth dough forms. Shape into a ball, wrap in plastic wrap and chill at least 1 hour.
Lightly beat eggs in a medium-size bowl with a fork. Beat in sugar, butter and vanilla. Stir in pecans and raisins.
Heat oven to 350. Use ungreased miniature muffin pans (cups 1 3/4 inches across top, about 3/4 inch deep). Press 1 level measuring tablespoon dough fairly evenly over bottom and up sides of each muffin cup; fill to within 1/4 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 confectioners' sugar and place in fluted paper cups, if desired, before serving. Makes 42.
