Almond Raspberry Tassies

Source: Rare Collection, Junior League of Galveston, Texas

Pastry Dough:
1/2 cup butter or margarine, softened
3 ounces cream cheese
1 cup all-purpose flour

Filling:
1/4 cup raspberry preserves
1/2 cup granulated sugar
1/2 cup almond paste (2 ounces)
2 egg yolks
3 tablespoons flour
2 tablespoons milk
1 tablespoon 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 (mini) 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 at 400 degrees F for 15 minutes.

Cool before removing from pan. Store in refrigerator or freeze.