These are a variation on the pecan tassies that I make at Christmas. The raspberry/almond combo might even be better than the original.
1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour
Filling (see below)
In a small mixer bowl, beat together butter and cream cheese. Stir in flour. Cover and chill about one hour or till easy to handle. Cut into 24 pieces. Shape into one-inch balls. Press onto bottom and up sides of ungreased 1 3/4-inch muffin cups. Fill each with one rounded teaspoon filling. Bake in a 325 F oven for 20 to 25 minutes or till done. Cool slightly in pan. Remove and cool well. Makes 24.
Divide 1/4 cup red raspberry preserves among pastries (about 1/2 teaspoon each). Beat together 1 egg, 1/2 cup sugar, 1/2 teaspoon real almond extract, and 1/2 cup ground almonds. (I used Trader Joe’s almond meal, plus a handful of chopped almonds that I first blanched and popped out of their skin.) Spoon one level teaspoon of the mixture over preserves. Sprinkle with coarsely chopped sliced almonds or a whole almond. If desired, drizzle cooled baked tarts with additional red raspberry preserves (I didn’t bother).