1/4 lb. salted butter
6 oz. cream cheese
1 c. flour

FILLING:

1/4 lb. salted butter
1 c. sugar
2 egg whites, beaten stiff
2 egg yolks
2 tsp. vanilla
1 c. chopped walnuts
1 c. raisins

Dough: Cream butter and cream cheese together. Chill and divide into 48 portions; pat into small muffin pans. Filling: Cream butter and sugar, add egg yolks, vanilla, nuts and raisins. Fold in beaten egg whites. Fill pastry cups 2/3 full. Bake 1/2 hour at 325 degrees. Cool in pan on cake rack. Freeze or serve when cooled. Sprinkle with confectioner's sugar.