Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.