Almond Raspberry Tassies

Almond Raspberry Tassies

Pastry Dough:
1/2 C. Butter or margarine, Softened
3 oz. Cream cheese
1 C. Flour

1/4 C. Raspberry preserves
1/2 C. Sugar
1/2 C. Almond paste, 2-ounces
2 Egg yolks
3 T. Flour
2 T. Milk
1 T. 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:
Put 1/2 t. 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° F. oven for 15 minutes. Cool before removing from pan.

Recipe By : Rare Collection, Junior League of Galveston
Makes : 24

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