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Title: Ischl Tartlets - Glorious Liqueurs
Categories: Makebooze
Yield: 44 Servings
| 2 2/3 | c | Flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1 | c | Unsalted butter, softened |
| 1 | pk | (3oz) cream cheese, |
| Softened | ||
| 1 | c | Sugar |
| 1 | Egg | |
| 2/3 | c | Ground toasted hazelnuts |
| Instant raspberry cordial | ||
| Jam* | ||
| Powdered sugar, for | ||
| Sprinkling |
*Separate recipe in this series
Sift flour, baking powder, cinnamon and salt; set aside.
Beat butter and cream until well blended. Beat in sugar, then the egg.
Reduce mixer speed to low. Beat in the sifted dry ingredients, then the hazelnuts. Dough will be sticky. Divide in half; shape into disk, wrap and chill for at least 3 hours. When rolling and cutting, leave unused dough in the refrigerator.
Preheat oven to 350F.
Roll dough to 1/8" on floured surface. Cut into 3" circles, place 1" apart on UNgreased cookie sheets. Repeat with second half of dough, refrigerating scraps from first half until done. Reroll and cut scraps.
Using a 1/2" cookie cutter or a thimble, cut out the centers of half the cookies.
Bake until edges of cookies are light brown, about 8 minutes. Let cool on sheets 1 minute, remove to racks to cool completely.
Spread each solid cookie with a thin layer of jam. Top with a cut out cookie and press gently to adhere. Place on wire racks and sprinkle with powdered sugar. Dab with a very teeny bit of preserves in the opening of each cookie. Let stand a bit until set, then store between layers of waxed paper in a tightly covered tin.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.
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