1 c. soft butter
1/2 c. sugar
1 egg
1 tsp. vanilla
2 c. flour

Cream butter, and sugar. Beat in egg, vanilla and flour. Drop a rounded teaspoon of batter into each greased small muffin cup-pressing batter over bottom and up around sides, leaving inside hollow; a coating 1/4 inch thick.

ALMOND FILLING:

2 eggs
1/2 c. sugar
1 1/2 c. finely ground almonds (or almond paste)

Beat until light and foamy: 2 eggs. Gradually add sugar. Mix in ground almonds. Bake until set and browned at 325 degrees 25 to 30 minutes. Makes 2 dozen tea cakes.