1. in bowl, cream butter and cream cheese, gradually add the flour, cover and refrigerate for 1 hour -- 2. roll into 1" balls. 3. press dough in greased miniature muffin tins -- set aside. 4. to prepare FILLING:. 5. beat eggs in a mixing bowl, till light and fluffy -- add sugar, beat well.add almond paste, combine well. 6. spoon a rounded tsp into each cup.top with three almond slices. 7. bake at 325* for 25-30 minutes or lightly browned -- and filling is set. 8. cool for 10 minutes in tins before removing to racks to cool completely. ---------------------------------------------------------------------------
Nutrition
Ingredients
