3/4 c. sugar
1 1/4 sticks unsalted butter
1 c. + 4 tsp. all-purpose flour
2/3 c. chopped almonds, roasted
3 tbsp. whipping cream

Preheat oven to 350°F.

Beat 3/4 stick butter with 1/4 cup sugar until fluffy; stir in 1 cup flour. Press mixture into the bottom and up the sides of 24 (1 3/4 inch) muffin pan cups. Bake for 10 minutes.

In a 2 quart saucepan, heat cream, 1/2 cup sugar, 1/4 stick butter, almonds and 4 teaspoons flour over low heat to boiling (stirring constantly). Remove from heat.

Divide almond mixture evenly into each muffin cup. Return to oven and bake another 12-15 minutes or until lightly browned.

Cool on wire racks about 5 minutes until cookies are firm. Loosen with blunt knife and remove cookies from pan, place on wire rack until completely cooled.

Makes 24 cookies.

Hint: Roast almonds with 1 tablespoon butter in frying pan until sightly browned, stirring constantly.