Napoleon's hat cookie mix (from scandinavia)

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