Yield:
24Ingredients
1/2 cup butter or margarine, softened
3 oz. cream cheese
1 cup flour
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
Instructions
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.
For the 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 oven for 15 minutes. Cool before removing from pan. Store in refrigerator or freeze.
