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Submitted by: Julie Ehrman from International Falls, MN
Originally shared on the web 03/01/2011

1 c. butter, softened
2 3-oz. pkgs. cream cheese, softened
2 c. all-purpose flour

Butter Tart Filling:

2 eggs
2 c. brown sugar, packed
2/3 c. butter, melted
1/4 c. evaporated milk
1 t. vanilla extract
4 t. all-purpose flour
1 c. raisins

Blend together butter and cream cheese; stir in flour. Cover and chill about one hour or until easy to handle. Shape into 1-3/4 inch balls; press into bottoms and up sides of ungreased muffin cups. Prepare Butter Tart Filling: Beat together eggs, brown sugar and butter in a small bowl. Stir in evaporated milk, vanilla, flour and raisins. Fill each with about one heaping teaspoon of butter tart filling. Bake at 425 degrees for 8 to 10 minutes; reduce heat to 350 degrees and bake for an additional 10 minutes. Cool slightly in muffin cups; remove and cool well. Makes 4 dozen.