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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.
