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Raspberry Tartlets (Austria)




  1. Cream butter; gradually add sugar.
  2. Beat in egg and extracts.
  3. Blend in flour and salt. Chill.
  4. 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.
  5. Place on lightly greased cookie sheets.
  6. Bake at 375 degrees F about 8 minutes. Cool.
  7. Dip cookies with hole in confectioners' sugar.
  8. Spread bottom of whole cookies with a thin layer of raspberry jam.
  9. Cover with the sugar-coated cookies, pressing the two together to make a sandwich.

Makes about 6 1/2 dozen.


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