French Dry - Petit Fours -

Around Christmas time it is always good to serve something special with coffee after a meal. These petit fours are ideal - you can decorate them as you wish and they are quick and easy to make. They look and taste good 7 1/2 Ounces Flour 5 Ounces Butter 2 Large Egg Yolks 2 Ounces Caster Sugar Almonds -- FOR DECORATION Chocolate Vermicelli -- FOR DECORATION Sultanas -- FOR DECORATION Hundreds And Thousands -- FOR DECORATION Egg -- BEATEN Glace Cherries Red And Yellow Jam MIX ALL BISCUIT INGREDIENTS TOGETHER TO A SMOOTH DOUGH - WORK QUICKLY. PUT TO REST IN FRIDGE FOR 1/2 HOUR. CUT IN HALF AND ROLL EACH HALF INTO A SAUSAGE SHAPE ABOUT 1" THICK. 1ST SHAPE: CUT WITH A SMALL SHARP KNIFE INTO SMALL PIECES AND SHAPE EACH INTO A LITTLE BALL. USING YOUR LITTLE FINGER PUT A DENT IN EACH BALL - FLATTEN SLIGHTLY AND PLACE ON A WELL GREASED AND FLOURED BAKING TIN. 2ND SHAPE: FORM A BALL AND THEN FLATTEN THESE WITH YOUR HANDS. 3RD SHAPE: FORM EACH BALL INTO A SMALL LOG. BRUSH THE PETIT FOURS WITH BEATEN EGG AND EXCEPT FOR THE DENTED ONES GARNISH AS WISHED. BAKE AT 480 DEGREES UNTIL GOLDEN. REMOVE THE COOKED ONES AS THEY ARE READY. WHEN THEY ARE COOKED FILL THE DENTED ONES, SOME WITH JAM AND SOME WITH GLACE CHERRIES. DUST ALL WITH ICING SUGAR AND SERVE.