Tiny Holiday Tarts

3 ounces cream cheese, room temperature
1/4 pound butter, softened
1 cup flour
1/3 cup raspberry preserves
1 egg
1/2 cup sugar
1/2 cup almond paste, crumbled
In an electric mixer, cream cheese and butter until fluffy, add flour. Mix just until blended. Wrap dough in plastic wrap and refrigerate 2 to 3 hours or overnight.

Roll dough into 1-inch balls. Press ball into a greased mini muffin pan or you can also use the mini muffin paper cups in the muffin pans instead. Divide the preserves among the pastries (about 1/2 tsp. in each.)

Beat together the egg, sugar, and almond paste. Spoon 1 level teaspoon of the almond mixture over the preserves in each pastry.

Bake at 325 degrees for 25 to 30 minutes or until edges begin to brown.

Remove pan from the oven. Cool in slightly pan on a wire rack, then remove from pan to continue cooling. Repeat with remaining dough and filling. Store in an airtight container.

Makes 2 dozen