2 sticks butter
2 c. flour
8 oz. cream cheese

Cream together cheese and butter. Add flour and then divide into 48 balls. Place in mini muffin tins and shape to line the cups. Set aside.

FILLING:

1/2 c. butter
1/2 c. sugar
2 eggs (or scrambles)
1 (8 oz.) can almond paste

Can add 1 tbsp. almond flavoring if desired.

Cream butter and sugar. Add almond paste and mix thoroughly. Add eggs and beat until light and fluffy. Fill pastry cups 1/2 full and bake 10-15 minutes in 400 degree oven. Cool and remove from pan. Filling will make about 36 or 40. Leftover cups freeze well and can be used for canapes of crab, etc.