ALMOND RASPBERRY TASSIES

FOR THE PASTRY DOUGH:
1/2 cup butter or margarine, softened
1 (3 ounce) pkg cream cheese, softened
1 cup flour
FOR THE 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

TO MAKE THE PASTRY DOUGH:
Blend softened butter and cream cheese. Stir in flour. Cover and chill.

Divide chilled dough into 24 balls. Press into sides and bottom of small muffin tins.

Preheat oven to 400 degrees F.

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 degree F oven for 15 minutes. Cool before removing from pan.

Store in refrigerator or freeze.

Makes 24
Source: Rare Collection by the Junior League of Galveston