Raspberry Tassies

Ingredients

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

Directions

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.