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| Ischl Tartlets |
"A Christmas favorite of ours for several years."
Ingredients :
- 2 three/four cups sifted all-motive flour
- half teaspoon baking powder
- 1 cup butter, softened
- 3 oz. Cream cheese
- 1 cup white sugar
- 1 egg
- half cup floor almonds
- 1 tablespoon lemon zest
- 1 (12 ounce) jar raspberry preserves
- 1/eight cup confectioners' sugar
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Sift flour and baking powder onto waxed paper.
- Beat butter, cream cheese, sugar, and egg until fluffy. Add flour mixture and mix. Stir in floor almonds and lemon rind.
- Turn dough out on waxed paper and shape into ball. Chill several hours.
- Cut dough in half of. Roll out to one/eight inch thick on gently floured board. Cut out with 3-inch cookie cutter (backside), repeat with ultimate dough and reduce small hole in middle of those (pinnacle).
- Bake in a 350 degree F (one hundred seventy five tiers C) oven for about 10 minutes, and funky.
- Heat preserves in saucepan.
- Spread heated preserves on bottom cookie. Put on top cookie and sprinkle with confectioners' sugar. Fill middle of cookie with preserves.
Notes :
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