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Austrian Ischl Tartlets

(1)

1 reviews

1 hr 25 min prep time
3 hr 25 min total time
10 ingredients
30 servings

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Serve your family these delicious nutty tartlets topped with jam – perfect dessert to treat a crowd.

Ingredients

1: cup sugar

1: cup butter, softened

1: (3-oz.) pkg. cream cheese, softened

1: egg

2 3/4: cups All Purpose or Unbleached Flour

1/2: teaspoon baking powder

1/2: cup ground blanched almonds

2: teaspoons grated lemon peel

1: (12-oz.) jar seedless raspberry jam

: Powdered sugar

Steps

1 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.
2 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.
3 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.
4 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.

1 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.
2 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.
3 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.
4 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 180
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 5g 25%
Cholesterol: 25mg; 8%
Sodium: 85mg; 4%
Total Carbohydrate: 24g; 8%
Dietary Fiber 1g 4% Sugars 13g
Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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