Almond Raspberry Tassies
Source: Rare Collection, Junior League of Galveston County
Makes 24

Pastry dough:
1/2 cup butter or margarine (softened)
1 pkg (3 oz) cream cheese
1 cup flour

Filling:
1/4 cup raspberry preserves
1/2 cup sugar
1/2 cup (2 oz) 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 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.