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| Ischl Tartlets |
"A Christmas preferred of ours for numerous years."
Ingredients :
- 2 three/four cups sifted all-reason flour
- half teaspoon baking powder
- 1 cup butter, softened
- 3 oz. Cream cheese
- 1 cup white sugar
- 1 egg
- half cup ground 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 till fluffy. Add flour aggregate and blend. Stir in floor almonds and lemon rind.
- Turn dough out on waxed paper and form into ball. Chill numerous hours.
- Cut dough in half. Roll out to at least one/8 inch thick on gently floured board. Cut out with 3-inch cookie cutter (backside), repeat with closing dough and cut small hole in middle of these (pinnacle).
- Bake in a 350 diploma F (175 stages C) oven for approximately 10 minutes, and cool.
- Heat preserves in saucepan.
- Spread heated preserves on backside cookie. Put on top cookie and sprinkle with confectioners' sugar. Fill middle of cookie with preserves.
Notes :
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