Ischl Tartlet

Ischl Tartlet
Ischl Tartlet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 3/4

    cup all purpose flour

  • 1/2

    tsp. baking powder

  • 1/4

    tsp. salt

  • 1

    cup butter softened (sweet)

  • 3

    oz. cream cheese, softened

  • 1

    cup sugar

  • 1

    egg

  • 1/2

    cup almonds, ground

  • grated lemon rind (from one lemon)

  • 1

    cup Smucker's Raspberry Jam (I use more)

  • (stir jam until soft consistency)

Directions

Beat butter, cream cheese, sugar, and egg until light and fluffy. Add flour and dry ingredients, blending throughly. Stir in ground almonds and lemon rind. Mix well. Lightly grease cookie pan and line with wax paper, lightly grease again. Preheat over 350 degrees. Pat cookie dough in pans. Sprinkle cookie (with hole) with slivered almonds, pat gently to press into dough. Bake 20-30 minutes or until golden. Place on rack for 15 minutes. Then greatly remove from pans and cool. Place jam on solid cookie, top with other cookie. Sprinkle with confectioners sugar. Best to let cookie set a few hours before eating. Can make ahead and store in refrigerator. Pans measure 12 inches (round). One pan needs a hole in the middle.

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