Raspberry tartlets
Raspberry Tartlets (Austria)
1 cup butter
1 cup confectioners’ sugar
1 egg
1 1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
Confectioners’ sugar
Raspberry jam
Cream butter; gradually add sugar.
Beat in egg and extracts.
Blend in flour and salt.
Chill.
Roll dough 1/8-inch thick on a lightly floured surface.
Cut with
a 1 3/4-inch round cookie cutter.
Cut small hole in center of half
of the cookies.
Place on lightly greased cookie sheets.
Bake at 375
degrees F about 8 minutes.
Cool.
Dip cookies with hole in confectioners’ sugar.
Spread bottom of
whole cookies with a thin layer of raspberry jam.
Cover with the
sugar-coated cookies, pressing the two together to make a
sandwich.
Makes about 6 1/2 dozen.
