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Ingredients Jump to Instructions ↓

  1. --pastry dough-- 1/2 c Butter or margarine

  2. (softened) 3 oz Cream cheese

  3. 1 c Flour

  4. --filling-- 1/4 c Raspberry preserves

  5. 1/2 c Sugar

  6. 1/2 c Almond paste; 2-ozs

  7. 2 Egg yolks

  8. 3 tb Flour

  9. 2 tb Milk

  10. 1 tb Orange juice

  11. 24 balls. Press into sides and bottom of small muffin tins. Fill with almond-raspberry filling. Filling. Put

  12. 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

  13. 400 oven for 15 minutes. Cool before removing from pan. Store in refrigerator or freeze. From. "Rare Collection," Junior League of Galveston County. --

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