<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Place 3/4 cup pine nuts in 9- by 9inch metal baking pan. Bake pine nuts 8 to 10 minutes, until lightly toasted. Cool completely. Meanwhile, in large bowl, with mixer at high speed, beat cream cheese with 1/2 cup margarine or butter (1 stick) until creamy. Reduce speed to low; add flour and granulated sugar, and beat until well mixed. Cover bowl with plastic wrap; refrigerate 30 minutes. In food processor with knife blade attached, blend toasted pine nuts with brown sugar until pine nuts are finely ground. In medium bowl, with spoon, combine pine-nut mixture with egg, vanilla, and remaining 1 tablespoon margarine or butter. With floured hands, divide chilled dough into 24 equal pieces (dough will be very soft). With floured fingertips, gently press each piece of dough evenly onto bottom and up sides of twenty-four 1 3/4- by 1-inch ungreased miniature muffin-pan cups. Spoon filling by heaping teaspoons into each pastry cup; sprinkle with remaining 1/4 cup pine nuts. Bake 30 minutes or until filling is set and crust is golden. With tip of knife, loosen cookie cups from muffin-pan cups, and place on wire rack to cool completely. Store cookies in tightly covered container."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5618/pine-nut-tassies-2719/>