RASPBERRY WALNUT TASSIES
Steps:
- Beat the butter and cream cheese until well mixed. Stir in the flour. Wrap in plastic wrap and chill in the refrigerator for about 1 hour. (This step is not needed however it makes the dough more easy to work with) While the dough is chilling, mix the jam, the coconut, and the chopped walnuts together. Shape the dough into small balls. Place them into an ungreased 1 1/2 inch muffin pan.Press dough evenly against bottom and up sides of each muffin cup. Using a spoon, fill the cups with the raspberry mixture. Do not fill all the way up to the top. The filling will not rise and puff like an ordinary pecan tassie does. Bake in a 350 oven for about 15-18 minutes or until the shell is light brown.
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