1 lb. macaroon paste (2 c.)
3 eggs
2 c. sugar

CRUST:

8 oz. cream cheese, room temp.
1/2 lb. sweet butter, room temp.
2 c. flour

Roll dough into balls 3/4 inch diameter. Spread with fingers into small tart pans. Fill with rounded teaspoons of filling. Bake at 350 degrees for 20 minutes or until lightly browned.

The macaroon paste must be gotten at a bakery outlet. There is one in Paterson.