If you're cutting out cookie
designs, dip your cookie cutters in flour to prevent sticking or tearing of the
cookies. Cut the cookie shapes as close as possible to lessen scraps. Save the
scraps until the end. Press together gently and roll. (Don't handle the scraps
too much or they will become tough.)
Almond Raspberry Tassies
Pastry Dough:
1/2 C. Butter or margarine, Softened
3 oz. Cream cheese
1 C. Flour
Filling:
1/4 C. Raspberry preserves
1/2 C. Sugar
1/2 C. Almond paste, 2-ounces
2 Egg yolks
3 T. Flour
2 T. Milk
1 T. Orange juice
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:
Put 1/2 t. 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° F. oven for 15 minutes. Cool before removing from
pan.
Recipe By : Rare Collection, Junior League of Galveston
Makes : 24
