Dutch Treats

Source: Best of Country Cookies, Reiman Publications, 1999

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
Pinch of salt

Filling:
3 eggs
1 cup granulated sugar
1 (8 ounce) can or tube almond paste, cut into cubes
Sliced natural almonds (with brown skins)

In a mixing bowl, beat butter and cream cheese to blend. Gradually add flour and salt. Form a dough, wrap and refrigerate 1 hour or until easy to handle. Roll into 1-inch balls. Press 1 ball onto bottom and up sides of an ungreased miniature muffin cup; repeat to fill pan(s). Set aside. (Chill any remaining dough, then repeat after baking first batch.)

For filling, beat eggs in a mixing bowl until light and fluffy. Add sugar, mixing well. Beat in almond paste. Spoon a rounded teaspoonful into each cup; top each with three almond slices. Bake at 325 degrees F for 25 to 30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks.

Yield: 10 dozen