6 tbsp. butter
1/4 c. sugar
1 c. sifted all purpose flour
1/2 tsp. to 1 tsp. cold water

Cream butter in small bowl of electric mixer. Gradually add the sugar and beat until light and fluffy. Add flour and water; blend well. Divide mixture into 12 balls (approximately 1 to 1 1/2 inches in diameter). Press each part onto bottom and halfway up sides of 12 ungreased 2 1/4 inch muffin pan cups. Bake in a 350 degree oven for 10 minutes.

FILLING:

2 tbsp. butter
1/4 c. sugar
2 tsp. flour
1 to 1 1/2 tbsp. heavy cream
1/3 c. slivered blanched almonds

In a saucepan, combine butter, sugar, flour, cream and almonds. Cook on a medium heat, stirring frequently, until mixture boils. Remove. Spoon mixture into 12 partially baked cookie shells. Bake in a 350 degree oven for 15 minutes or until brown. Loosen and then cool in muffin pan cups for 3 to 5 minutes; then carefully remove.