1 1/2 c. all-purpose flour
1/4 tsp. salt
1/2 c. butter
3 tbsp. water
1 tsp. vanilla
Fudge Filling (below)

Heat oven to 350 degrees (moderate). Measure flour by dipping method or by sifting. Mix flour and salt; cut in butter. Sprinkle with water and vanilla; mix well with fork. Using 1/2 of dough at a time, roll out 1/16 inch thick on cloth-covered board generously sprinkled with sugar.

Cut in 2 1/2 inch squares. Spread 1 level teaspoon Filling in center of each square. Bring corners to center; seal together. Place sealed side up or down on ungreased baking sheet. Bake 15 to 20 minutes. Makes about 2 1/2 dozen tarts. NOTE: If you use self-rising flour, omit salt.

FUDGE FILLING:

Mix the following ingredients thoroughly:

1/4 c. butter
1 egg yolk
1/2 c. sugar
1 tsp. vanilla
1/4 c. cocoa
1/2 c. finely chopped nuts or flaked coconut