Vienna Shortcakes

• 1 1/3 cups cake flour
• 3/4 cup confectioners' sugar, plus about 2 tablespoons for dusting
• 1/2 cup cornstarch
• 2 sticks (1/2 pound) unsalted butter, softened
• 1/2 cup store-bough lemon curd

1. Preheat the oven to 350.
2. In a small bowl, stir together the cake flour, 3/4 cup confectioners' sugar and the cornstarch.
3. In a medium bowl, cream the butter.
4. Stir in the dry ingredients.
5. Spoon the dough into nonstick mini muffin pans with cups about 1 inch deep.
6. Bake for about 20 minutes, or until golden.
7. Let the shortcakes stand for about 10 minutes, then make a 1/2-inch indentation in the center of each with the handle of a wooden spoon.
8. Carefully turn the cakes out onto a rack and let cool completely.
9. Dust the cakes lightly with confectioners' sugar, then fill each with 1 teaspoon lemon curd.

cake flour, sugar, cornstarch, unsalted butter, storebough

Taken from www.foodandwine.com/recipes/vienna-shortcakes (may not work)