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Almond Raspberry Tassies

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

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.

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