Almond Tassies

• 2 cups butter, softened
• 1 cup sugar
• 2 egg yolks
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 can (8 ounces) almond paste
• 1 cup plus 1 tablespoon sugar, divided
• 2 egg yolks
• 1 teaspoon lemon juice
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped pecans

1. In a bowl, cream the butter, sugar and egg yolks. Gradually add flour and salt. Divide dough into fourths; roll each portion into 12 small balls. Press each ball onto the bottom and up the sides of a greased miniature muffin cup; set aside.
2. For filling, combine almond paste, 1 cup sugar, egg yolks and lemon juice in a large bowl. In a small bowl, beat egg whites until soft peaks form; beat in vanilla and remaining sugar until stiff peaks form. Beat into the almond mixture.
3. Fill prepared cups three-fourths full. Sprinkle with pecans. Bake at 325u0b0 for 20-25 minutes or until lightly browned. Cool on a wire racks for 10 minutes. Carefully remove tassies from pans.

butter, sugar, egg yolks, allpurpose, salt, almond paste, sugar, egg yolks, lemon juice, egg whites, vanilla, pecans

Taken from www.tasteofhome.com/recipes/almond-tassies/ (may not work)