Ingredients

The following ingredients have 24 Servings
  • 1/2 cup butter (at cool room temperature)
  • 3 ounces cream cheese (softened)
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 21 ounce can raspberry fruit filling

Instruction

  • Beat butter, cream cheese, flour, and almond extract together until well-combined.
  • Cover dough, and chill until firm.*
  • Preheat oven to 400 F. Grease and flour a 24-cup mini muffin tin.
  • Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides.
  • Divide fruit filling between cookie cups.
  • Bake for about 10-15 minutes, or until tassies are light golden brown.
  • Let cool in pan before removing.