Italian Nut Cups

Ingredients:
Dough
• 1/4 lb salted butter
• 2 (6 ounce) package soft cream cheese
• 1 cup flour, sifted

Filling
• 1/4 lb salted butter
• 1 cup chopped pecans
• 2 eggs (separated–see directions,beat egg whites)
• 1 cup sugar
• 1 cup raisins
• 2 teaspoons vanilla extract
Directions:
For dough
1. Cream together butter and soft cream cheese until creamy.
2. Add 1 cup sifted flour–mix until all ingredients are incorporated
3. Divide mixture into quarters then divide each 1/4 into 12 equal pieces. Press each piece into a tiny ungreased muffins tin. NOTE*** If dough is still sticky, lightly flour fingertips while working. Chill formed dough for 1 hour.
For filling and to complete
4. Mix filling ingredients together–cream together softened butter and sugar, beat in egg yolks, then add vanilla. Stir in raisins and nuts. Fold in stiffly beaten egg whites.
5. Fill nut cups with the filling mixture 2/3 full.
6. Bake at 325 degrees Fahrenheit for 35-45 minutes (until browned).
7. Let stand several minutes before removing from tins.