Recipes

Brigitte’s Ischler Tartlets

Category:	Desserts
Ingredients:	2-1/2 sticks sweet butter, softened 2/3 cup sugar 2 cups flour, unsifted 1-3/4 cuts finely ground almonds 1/8 t. cinnamon
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.

Category:

Desserts

Ingredients:

2-1/2 sticks sweet butter, softened
2/3 cup sugar
2 cups flour, unsifted
1-3/4 cuts finely ground almonds
1/8 t. cinnamon

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.