Ischl Tartlets

Ingredients

• 2 3/4 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 3 ounces cream cheese
• 1 cup white sugar
• 1 egg
• 1/2 cup ground almonds
• 1 tablespoon lemon zest
• 1 (12 ounce) jar raspberry preserves
• 1/8 cup confectioners’ 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 and lemon rind.

Turn dough out on waxed paper and shape into ball. Chill several hours.

Cut dough in half. Roll out to 1/8 inch thick on lightly floured board. Cut out with 3-inch cookie cutter (bottom), repeat with remaining dough and cut small hole in center of these (top).

Bake in a 350 degree F (175 degrees C) oven for about 10 minutes, and cool.

Heat preserves in saucepan.

Spread heated preserves on bottom cookie. Put on top cookie and sprinkle with confectioners' sugar. Fill center of cookie with preserves.