Ischl Tartlets

Ischl Tartlets

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups flour sifted

  • ½

    teas baking soda

  • 1

    cup butter softened

  • 3

    oz cream cheese

  • 1

    cup sugar

  • 1

    egg

  • ½

    cup ground almonds

  • 1

    tblsp lemon rind-grated

  • 12

    oz raspberry preserves

  • powder sugar

Directions

sift flour and baking powder onto waxed paper Beat butter, cream Cheese, sugar and egg until fluffy Add flour mixture and blend Stir in ground almonds & Lemon rind. Turn dough out onto wax paper, shape into a ball and chill for several hours (I usually chill overnight) Cut dough in half. Roll out 1/8 inch thick on lightly floured surface. Cut out with 3 inch cutter repeat with remaining dough and cut small hole in half of them for the top of the cookies. Bake at 350 for 10 mins once cooled, heat preserved in small sauce pan spread on non-holed cookies top with cookie with hole (fill hole with preserves if needed) sprinkle with powdered sugar


Nutrition

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