Macaroon Tartlets

• 1 cup butter, softened
• 1 cup sugar, divided
• 3 large eggs, divided
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 pound almond paste
• 1/2 teaspoon almond extract
• 1/2 cup slivered almonds

1. Beat butter at medium speed of an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 1 egg and vanilla; beat well. Gradually add flour; beat well.
2. Shape dough into 48 (1") balls; press balls into lightly greased miniature (1 3/4") muffin pans, pressing evenly into bottom and up sides. Set aside.
3. Beat almond paste at medium speed until creamy; gradually add remaining 1/2 cup sugar, beating well.
4. Add almond extract and remaining 2 eggs, beating well. Spoon mixture into prepared shells. Top each tartlet with 3 slivered almonds. Bake at 325u0b0 for 25 minutes or until golden. Cool in pans on wire racks 10 minutes; remove to wire racks, and cool completely.

butter, sugar, eggs, vanilla, flour, almond paste, almond, almonds

Taken from www.myrecipes.com/recipe/macaroon-tartlets (may not work)