Ingredients:

• 1/2 cup butter or margarine, softened
• 3 ounces cream cheese
• 1 cup flour
• 1/4 cup raspberry preserves
• 1/2 cup sugar
• 1/2 cup almond paste, 2-ounces
• 2 egg yolks
• 3 tablespoons flour
• 2 tablespoons milk
• 1 tablespoon orange juice

Direction:

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.

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.