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Categories:
butter cream cheese flour raspberry jam preserves sugar almond paste egg yolks flour milk orange juice
Viewed: 24 - Published at: 8 months agoIngredients
- 1/2 cup butter or margarine, softened
- 3 ounces cream cheese
- 1 cup flour, all-purpose
- 1/4 cup raspberry jam preserves
- 1/2 cup sugar
- 1/2 cup almond paste
- 2 each egg yolks
- 3 tablespoons flour, all-purpose
- 2 tablespoons milk
- 1 tablespoon orange juice
Method
- 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.
