Almond Raspberry Tassies

Directions

1. 1
   Pastry Dough.
2. 2
   Blend softened butter and cream cheese.
3. 3
   Stir in flour.
4. 4
   Cover and chill.
5. 5
   Divide dough into 24 balls.
6. 6
   Press into sides and bottom of small muffin tins.
7. 7
   Fill with almond-raspberry filling.
8. 8
   Filling.
9. 9
   Put 1/2 teaspoon raspberry preserves into each unbaked shell.
10. 10
    Use your fingers to combine sugar and almond paste.
11. 11
    Add egg yolks one at a time.
12. 12
    Beat well as you add each yolk.
13. 13
    Blend in other ingredients.
14. 14
    Spoon into shells.
15. 15
    Bake in a 400 oven for 15 minutes.
16. 16
    Cool before removing from pan.
17. 17
    Store in refrigerator or freeze.