1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese
1 c. flour

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:

1/4 c. raspberry preserves
1/2 c. sugar
1/2 c. (2 oz.) almost paste
2 egg yolks
3 tbsp. flour
2 tbsp. milk
1 tbsp. orange juice

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 shell. Bake at 400 degrees F. for 15 minutes. Cool before removing from pan. 2 dozen.