Brigitte’s Ischler Tartlets
2-1/2 sticks sweet butter, softened
|Preparation - Directions:||
Cream butter and sugar together. Beat in flour, 1/2 cup at a time; then almonds and cinnamon. Continue beating until it forms a stiff dough. Refrigerate several hours or overnight. Roll out dough and cut into 3 inch circles cut a small hole in the center of half of the circles. (I use a thimble.) Bake on ungreased cookie sheets at 325° about 10 minutes. You don’t want them to brown, just a pale color. When cool, spread solid cookies with raspberry jam and place a top (with the hole) on each. Sprinkle with powdered sugar. Wrap well and keep cool if stored.