ALMOND RASPBERRY TASSIES

Steps:

• Pastry dough: In a food processor, blend softened butter & cream cheese. Add flour and pulse until a dough begins to form. Turn out and knead for a few minutes so it forms a ball. Cover in plastic wrap and refrigerate for two hours. Divide dough into 24 balls and roll out each one to make a miniature crust. Press into small muffin tins and cut off excess dough. Put 1/2 teaspoon of raspberry preserves in each muffin cup. For filling: combine almond paste and sugar in food processor and pulse for a few seconds to combine into crumbs. Add egg yolks one at a time, pulsing after each addition. Blend in other ingredients and pulse to make a thick filling. Spoon filling on top of each raspberry-filled muffin cup. Bake at 400 degrees for 15 minutes until golden brown. Cool in pan before removing. Makes 24 muffin/cookies