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.
