- 2 3/4 cups sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 3 ounces cream cheese
- 1 cup white sugar
- 1 egg
- 1/2 cup ground almonds
- 1 tablespoon lemon zest
- 1 (12 ounce) jar raspberry preserves
- 1/8 cup confectioners' sugar
- Sift flour and baking powder onto waxed paper.
- Beat butter, cream cheese, sugar, and egg until fluffy. Add flour mixture and blend. Stir in ground almonds and lemon rind.
- Turn dough out on waxed paper and shape into ball. Chill several hours.
- Cut dough in half. Roll out to 1/8 inch thick on lightly floured board. Cut out with 3-inch cookie cutter (bottom), repeat with remaining dough and cut small hole in center of these (top).
- Bake in a 350 degree F (175 degrees C) oven for about 10 minutes, and cool.
- Heat preserves in saucepan.
- Spread heated preserves on bottom cookie. Put on top cookie and sprinkle with confectioners' sugar. Fill center of cookie with preserves.
09/18/2019
recipepes.com
schl tartlets, recipe
PT15M
PT1H
5
455 calories
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