| 1 | Stir together flour and salt. |
| 2 | In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. |
| 3 | Add sugar and beat until fluffy. |
| 4 | Add egg yolks and vanilla; beat well. |
| 5 | Add dry ingredients to beaten mixture and beat until well combined. |
| 6 | Cover and chill 1 hour. |
| 7 | For almond paste filling: in a small mixer bowl, beat egg whites and cream of tartar until soft peaks form(tips curl). |
| 8 | Gradually add powdered sugar, beating until stiff peaks form(tips stand straight). |
| 9 | Fold in ground almonds. |
| 10 | Set aside. |
| 11 | On a lightly floured surface, roll the dough to 1/8" thickness. |
| 12 | Cut into 3" circles. |
| 13 | Place about 1 rounded teaspoon of the almond filling in center of each. |
| 14 | Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed. |
| 15 | Place 2" apart on an ungreased cookie sheet. |
| 16 | Bake in a 375 degree oven for 10 to 12 minutes. |
| 17 | Remove; cool on wire rack. |
