Marseilles Candlemas Cookies

• ½ cup sugar
• 2 tablespoons butter
• Small pinch salt

Cream the sugar, salt, and butter together with the back of a wooden spoon until of a regular, crumbly consistency, beat in the egg, and gradually stir in the flour. Knead slightly on a lightly floured board or marble until consistent. Roll walnut-size lumps on board or between the palms of your hands into tapered sausage shapes, place on a lightly buttered flat baking sheet, and slit the lengt