Ischl Tartlets Recipes

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ISCHL TARTLETS



Ischl Tartlets image

This cookie has a very delicate flavor. They are so good sometimes I just serve them plain without the raspberry preserves. You must keep dough refrigerated in order to work with it. It can be a bit tricky transferring the cookies to your baking sheet. Just have patience and you will be rewarded.

Provided by Luby Luby Luby

Categories     Dessert

Time 5h15m

Yield 24 cookies

Number Of Ingredients 10

2 3/4 cups flour
1/2 teaspoon baking powder
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup sugar
1 egg
1/2 cup blanched almond, ground
1 tablespoon grated fresh lemon rind
1 (12 ounce) jar raspberry preserves
powdered sugar, for dusting

Steps:

  • Preheat oven to 350 degrees.
  • Mix flour and baking powder.
  • Beat butter, cream cheese, sugar and egg in large bowl until light and fluffy.
  • Stir in flour mixture, blending well.
  • Stir in ground almonds and lemon rind.
  • Turn dough onto waxed paper (mixture will be sticky).
  • Shape into a ball.
  • Chill 4 hours or overnight.
  • Roll out dough 1/4 at a time on lightly floured board with lightly floured rolling pin.
  • Cut into rounds with 3 inch cutter.
  • Cut out 1/2 inch circles from half of cookies.
  • Bake at 350 for 15 mintues or until lightly browned around edges.
  • Cool completely.
  • Heat preserves in small saucepan.
  • Spread layer of preserves on solid cookie and top with cookie with hole in middle.
  • Sprinkle with powedered sugar and put a dab of preserves in hole.
  • Store in airtight tin.

Nutrition Facts : Calories 227, Fat 10.8, SaturatedFat 5.8, Cholesterol 33, Sodium 81.4, Carbohydrate 30.4, Fiber 0.9, Sugar 15.8, Protein 2.8

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Category Dessert
Servings 30
Total Time 3 hrs 25 mins
  • In large bowl, combine sugar, butter, cream cheese and egg; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, almonds and lemon peel; mix at low speed until well blended. Shape dough into 2 disks. Wrap in plastic wrap; refrigerate 2 hours for easier handling.
  • Heat oven to 350°F. On lightly floured surface, roll out 1 disk of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. (Dough will be very stiff.) Cut with floured 3-inch round cutter. In half of cookies, cut and remove 1-inch round or holiday-shaped hole from center. Place on ungreased cookie sheets.
  • Bake at 350°F. for 8 to 9 minutes or until edges begin to brown. Cool 1 minute. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
  • Spread cooled whole cookies with thin layer of jam to within 1/4-inch of edge. Top with cut-out cookies; press gently. Sprinkle with powdered sugar. If desired, top with additional jam in center.

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