Ischl Tartlets

These festive little cookies are originally from the south of Germany and parts of Austria. The cookies are very pale with a bright red raspberry filling, topped with a dusting of Confectioner's sugar. The sugar gives them a "snowy" look, perhaps a reason for their popularity at Christmas time. This is a fun recipe to make with older children who can help assemble the cookies.

about 20 cookies

Ingredients:

2-3/4 cups flour
1/2 tsp. baking powder
1 cup butter
3 oz. cream cheese
1 cup sugar
1 egg
1/2 cup ground almonds
1 tablespoon. grated lemon rind
12 oz. raspberry jam
Confectioner's sugar
Directions:
Sift together flour and baking powder onto wax paper, set aside. Beat together butter, cream cheese, sugar and egg until light and fluffy. Add flour, almonds and lemon rind to butter mixture. Shape dough into a ball, wrap in wax paper and chill several hours.

Roll out half the dough at a time to 1/8" thickness (the dough will be very stiff at first). Cut out 3" rounds and place on ungreased cookie sheet. Cut out the centers of half the rounds. Flour cutters well so they don't stick.

Preheat oven to 350° F. Bake for 8 minutes or until the edges are a light gold. Allow cookies to cool on sheets one minute before removing to racks. When quite cool, spread the bottoms (cookies without the center cut-out) with a thin layer of jam. Press on cut-out tops. Fill a small, hand-held sieve with Confectioner's sugar and tap lightly over cookies. After sprinkling with Confectioner's sugar, place extra dab of jam in center.

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