Preparation:
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 400 oven for 15 minutes. Cool before removing from pan. Store in refrigerator or freeze. | 