|Butter||2 Cup (32 tbs), softened (No Substitutes)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Canned almond paste||8 Ounce (1 Can)|
|Lemon juice||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
In a mixing 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.
For filling, combine almond paste, 1 cup sugar, egg yolks and lemon juice in a large mixing bowl.
In a small mixing bowl, beat egg whites until soft peaks form; beat in vanilla and remaining sugar until stiff peaks form.
Beat into the almond mixture.
Fill prepared cups three-fourths full.
Sprinkle with pecans.
Bake at 325° for 20-25 minutes or until lightly browned.
Cool on wire racks for 10 minutes.
Carefully remove tassies from pans.