6 oz. cream cheese, softened
1 c. butter, softened
2 c. flour
About 24 maraschino cherries, optional

In large bowl, cream the cheese, butter, and flour, Wrap dough and refrigerate for 30 minutes. Pinch off small pieces of dough, roll into balls, and press into small (1 3/4 inch) tart pans.

FILLING:

2 eggs, slightly beaten
1 1/2 c. brown sugar
1 1/2 c. chopped pecans
2 tbsp. melted butter
1 tsp. vanilla
1/2 c. raisins, optional

In medium bowl, combine filling ingredients. Add raisins if desired. Spoon 1 1/4 teaspoon filling into each pan. Top with cherry if desired. Bake 25 minutes at 350 degrees. Makes about 2 dozen.