• Cream
  2 cups butter or oleo, ¾ cup sugar
• Add and mix well.
  2 eggs, 4 tsp almond extract
• Add
  4 cups all purpose flour, 1 tsp baking powder
• Dough will be soft.
• Chill

FIlling

• Stir in a small bowl
  1 egg white, ½ cup ground almonds, ½ tsp lemon juice
• Remove a portion of dough at a time from the fridge
• Place 1 inch ball of dough in a miniature muffing pan, pressing slightly into sides and bottom.
• Place ½ tsp filling in each one.
• Cover with a quart size circle of dough.
• Brush with a little milk and top with an almond.
• Bake at 350° for 20-25 minutes or until golden.