Shelly's Recipe

ALMOND RASPBERRY TASSIES

Category: Bars

Pastry Dough
1/2 cup butter, softened
1 (3 oz) pkg cream cheese
1 cup flour

Filling
1/4 cup raspberry preserves
1/2 cup sugar
1/2 cup almond paste
2 egg yolks
3 tbsp flour
2 tbsp milk
1 tbsp orange juice

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. Filling. Put 1/2 tsp 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 at 400 for 15 minutes. Cool before removing from pan. Store in refrigerator or freeze