ALMOND RASPBERRY TASSIES

—–pastry dough—– 1/2 c Butter or margarine

(softened) 3 oz Cream cheese

1 c Flour

—–filling—– 1/4 c Raspberry preserves

1/2 c Sugar

1/2 c Almond paste; 2-ozs

2 Egg yolks

3 tb Flour

2 tb Milk

1 tb Orange extract

Pastry Dough. Blend malleable butter as good as thick cream cheese. Stir in flour. Cover as good as chill. Divide mix in to twenty-four balls. Press in to sides as good as bottom of tiny muffin tins. Fill with almond-raspberry filling. Filling. Put 1/2 teaspoon hiss preserves in to any undeveloped shell. Use your fingers to mix sugarine as good as almond paste. Add egg yolks the single during the time. Beat good as we supplement any yolk. Blend in alternative ingredients. Spoon in to shells. Bake in the 400 oven for fifteen minutes. Cool prior to stealing from pan. Store in fridge or freeze. From. “Rare Collection,” Junior League of Galveston County. —–