Almond tarts, jelly tots

---------- 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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