This post was created in partnership with Lucky Leaf. However, as always, all opinions are my own.
This time of year, it's all about the cookies!
I like to make a mix of old favorites and new recipes every year. It's nice to have the old standbys and still try out new recipes to find new favorites. 
This Raspberry Tassies recipe is a little different than most cookies. Tassies are considered cookies, but they are almost like little mini pies.
These tassies have a rich, flaky shell and are filled with Raspberry Lucky Leaf Fruit Filling and Topping. The fruit filling is full of great chunks of fruit in it, so I prefer it to using jam. The raspberry tassies are on the less sweet side, so I topped them with a fresh raspberry and a little whipped cream to dress them up and make them just a touch sweeter.
Looking for more recipes that are made with Lucky Leaf Pie Filling? You might like…
White Raspberry Poke Cake
Cherry Cheesecake Thumbprint Cookie
You find Lucky Leaf on Facebook, Twitter, and Pinterest.
For this recipe, I recommend…
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Raspberry Tassies Recipe
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 Lucky Leaf Raspberry Fruit Filling and Topping
Instructions
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Beat butter, cream cheese, flour, and almond extract together until well-combined.
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Cover dough, and chill until firm.**
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Preheat oven to 400 F. Grease and flour a 24-cup mini muffin tin.
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Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides.
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Divide fruit filling between cookie cups.
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Bake for about 10-15 minutes, or until tassies are light golden brown.
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Let cool in pan before removing.
Recipe Notes
*Prep time does not including chilling time.
**At this point, dough can be chilled for up to three days.
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