Ischl Tartlets

• 2 3/4 cups flour
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 cup sugar
• 1 egg
• 1/2 cup blanched almond, ground
• 1 tablespoon grated fresh lemon rind
• 1 (12 ounce) jar raspberry preserves
• powdered sugar, for dusting

1. Preheat oven to 350 degrees.
2. Mix flour and baking powder.
3. Beat butter, cream cheese, sugar and egg in large bowl until light and fluffy.
4. Stir in flour mixture, blending well.
5. Stir in ground almonds and lemon rind.
6. Turn dough onto waxed paper (mixture will be sticky).
7. Shape into a ball.
8. Chill 4 hours or overnight.
9. Roll out dough 1/4 at a time on lightly floured board with lightly floured rolling pin.
10. Cut into rounds with 3 inch cutter.
11. Cut out 1/2 inch circles from half of cookies.
12. Bake at 350 for 15 mintues or until lightly browned around edges.
13. Cool completely.
14. Heat preserves in small saucepan.
15. Spread layer of preserves on solid cookie and top with cookie with hole in middle.
16. Sprinkle with powedered sugar and put a dab of preserves in hole.
17. Store in airtight tin.

flour, baking powder, butter, cream cheese, sugar, egg, blanched almond, lemon rind, raspberry preserves, powdered sugar

Taken from www.food.com/recipe/ischl-tartlets-57887 (may not work)