Almond Tassies

Almond Tassies

Makes 4 dozen.

Cookie #5 of The Little Lady's "12 Days of Christmas Cookies."

Source: Taste of Home magazine

1 c. butter, softened

1 (8-oz.) block cream cheese, softened

2 c. all-purpose flour

18 oz. almond filling (I used 1-1/2 cans, 12 oz. each)

3 eggs, beaten

3 T. orange juice

3 T. heavy whipping cream

1 T. all-purpose flour

1/4 c. sliced almonds, optional

Preheat oven to 400 degrees.

In a large mixing bowl, cream butter and cream cheese until light and fluffy. Beat in flour. Shape into 48 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups.

For filling, in a large bowl, combine almond filling, eggs, orange juice, cream, and flour. Fill prepared cups three-fourths full. Sprinkle with almonds, if desired.

Bake for 12-13 minutes or until lightly browned. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.