PASTRY:

2 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. brown sugar
1 c. butter, melted (I use 1/2 c. butter and 1/2 c. Imperial butter)

PASTRY SEALER:

2 egg yolks, slightly beaten
2 tsp. milk

FILLING:

1 c. almond paste
1/2 c. white sugar
1 egg

Sift together dry ingredients of pastry. Stir in butter mixture with vanilla, mixing thoroughly. Divide dough in half. Sprinkle 1/2 of dough into 18 greased muffin tins.

Mix filling ingredients well. Place 1 1/2 teaspoon of filling onto dough. Sprinkle remaining dough on top of filling mixture. Brush cups with pastry sealer. Bake at 350 degrees 15 to 20 minutes until golden brown. Loosen from pans with spatula immediately.