---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Almond Tarts, Jelly Tots
 Categories: Cookies
      Yield: 50 servings
 
      6 tb Sugar
      2 c  Flour
      1 pn Salt
    1/2 c  Butter
      1 sm Egg
      1 tb Water; cold
           Blanched whole almonds
           Or tart jelly and jam
 
  Recipe by: Biscuits, Spoonbread, and Sweet Potato Pie
      Sift the sugar, salt, and flour together into a bowl. Work the butter
  in as for pie crust and bind with the   egg beaten with water. Beat well;
  the dough will be very stiff. Pinch off small amounts weighing 1/3 ounce
  each, about  the size of a large grape, and roll into smooth balls. Place
  on a greased sheet, press down slightly, and top each with a whole almond.
  Bake for about 25 minutes in an oven preheated to 300. The bottoms of the
  cookies should brown, but the tops barely color.
      These little tarts can be filled with a dab of tart jelly or jam
  replacing the almond. Currant, plum, apricot, raspberry, blackberry are all
  good contrasts to the short cookie dough. To fill the cookie make a small
  X-shaped indentation with the point of a spoon at the top of the dough to
  hold the jelly as it melts.
 
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