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Raspberry Tassies Cookie Recipe

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 ounces)
2 egg yolks
3 T. flour
2 T. milk
1 T. 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 400F oven for 15 minutes. Cool before removing from pan. Store in refrigerator or freeze.

Makes 24 Tassies. Submitted by Linda: Source: Rare Collection: Junior League of Galveston

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