Buttery rings sandwiched together with preserves, these are also called Ischl tartlets.
Freezing Information : freeze the raw cookie dough for up to 1 month
Makes9 large cookies
Preparation Time30 min
Preparation Time - Text30 mins
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCooking for a date
Dietary Considerationpeanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturebuttery, crisp, fruity, sweet
Type of Dishcookie
- 8 tbsp butter, at room temperature
- 2/3 cup sugar
- 1 large egg, beaten
- ¼ tsp pure vanilla extract
- 2¼ cups all purpose flour
- ¼ tsp salt
- 2/3 cup raspberry or strawberry preserves
- Confectioners sugar, for sifting
- 3 in (7.5cm) fluted cookie cutter
- 1 in (2.5cm) plain cookie cutter
Beat the butter in a mixing bowl with an electric mixer until smooth. Add the sugar and beat again until pale and fluffy. Gradually beat in the egg and vanilla. Sift in the flour and salt and stir until combined. The dough must be firm enough to roll out; add more flour, if needed.
Preheat the oven to 375°F (190°C). Line 2 baking sheets with wax paper. Roll out the dough on a lightly floured work surface to ¼ in (5mm) thickness on a lightly floured surface. Using a fluted 3 in (7.5cm) cookie cutter, gathering and rerolling the trimmings as needed, cut out 18 rounds. Using a plain 1 in (2.5cm) cookie cutter, cut the centers out of 9 of the rounds.
Place the rounds on the baking sheets. Bake 10 minutes, until the cookies are pale golden. Transfer to a wire rack and let cool.
Spread each of the solid cookies with about 1 tbsp of the preserves. Top each with a cut-out cookie. Sift confectioner's sugar over the cookies and serve.
2008 Dorling Kindersley