Almond Raspberry Tassies
Pastry Dough:
1/2 Cup Butter or margarine, Softened
3 Ounces Cream cheese
1 Cup Flour
Filling:
1/4 Cup Raspberry preserves
1/2 Cup Sugar
1/2 Cup Almond paste, 2-ounces
2 Egg yolks
3 Tablespoons Flour
2 Tablespoons Milk
1 Tablespoon Orange juice
Recipe Directions
Pastry Dough:
Blend softened butter and cream cheese. Stir in flour. Cover and chill. Divide dough into 24 balls. Press into sides and bottom of small muffin tins.
Fill with Almond-Raspberry Filling:
Put 1/2 teaspoon raspberry preserves into each unbaked shell. Use your fingers to combine sugar and almond paste. Add egg yolks one at a time. Beat well as you add each yolk. Blend in other ingredients. Spoon into shells. Bake in a 400 oven for 15 minutes.
Cool before removing from pan.
Store in refrigerator or freeze.