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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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makes 24..these will be a hit at your next buffet.. Ingredients:
1/2 cup butter, softened |
3 ounces cream cheese, softened |
1 cup flour |
1/2 cup sugar |
2 tablespoons milk |
1/4 cup raspberry preserves |
1/2 cup almond paste |
2 large egg yolks |
3 tablespoons flour |
1 tablespoon orange juice |
Directions:
1. blend softened butter and cream cheese.stir in flour.mix to combine.chill.
2. divide dough into 24 balls.press into sides and bottom of small miniature muffin tins -
3. fill with prepared filling.
4. to prepare FILLING:.
5. put 1/2 tsp raspberry preserves into each unbaked shell.
6. use your fingers to combine sugar and almond paste - add egg yolks, one at a time, beat well as you ad each yolk - blend in other ingredients -
7. spoon into shells on top of preserves.
8. bake at 400* for 15 minutes.
9. cool in pans on rack before removing from miniature tins - .
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