1/2 cup sugar
1 egg
(1/2 tsp salt)
1 cup butter
2 1/4 cup flour

Cream the butter with the sugar then add the egg, beating well. Sift the flour and salt together, then add all at once to the creamed mixture, beating with a spoon, finally mixing with the hands until dough is soft and pliable. Refrigerate for at least 2 hours before rolling. Since this is an extremely short dough, roll on floured pastry board or between 2 sheet of waxed paper to a 1/4'' thickness. Cut in 3-inch rounds.

Cut the centers out of half the rounds. Use a small cookie cutter or a pillbox. Bake rings and rounds in a 375F oven for 7 to 10 minutes.. or until edges are slightly browned. Cool on rack, place a dab of raspberry preserves, strawberry jam or apricot jam on each round, then place a ring, sandwich style, on top or this. Dust the tarts- with confectioner's sugar. Makes about 2 dozen.