Viennese Tortelettes

Bake at 350F for 8 to 10 minutes.

Makes about 2 1/2 dozen cookies.

Ingredients

• 3/4 cup butter (170g)
• 2 cups sifted all purpose flour (240g)
• 3/4 cup filberts (hazelnuts), ground (77g)
• 3/4 cup sugar (150g)
• 2 tablespoons NESTLE's chocolate Quik (or 4 tsp sugar + 2 tsp cocoa powder)
• 1 tablespoons cream
• 1 teaspoon vanilla extract
• 1 teaspoon rum flavor
• raspberry jam or jelly

Directions

Cut butter into flour, using lowest speed of mixer. Blend in remaining ingredients, except jam. Form into a ball. Roll out on floured surface to 1/8 inch thickness. Cut with 2 inch round cutter. Place on ungreased cookie sheets.

Bake at 350F for 8 to 10 minutes. Cool 1 minute; remove from sheets. Cool completely. Spread jam between 2 cookies, sandwich-style. Dust with powdered sugar if desired.

Notes

The original recipe (by Julius Lilenthal) had both a chocolate frosting and jam sandwiched between the cookies (spread jam first, then frosting). Babbi never made it that way though.

Chocolate Frosting: Melt 6oz (1 cup) of semi sweet chocolate morsels with 1/4 cut cream over hot water. Stir in 2 tablespoons butter, 1 teaspoon rum flavor and 1/2 cup confectioners sugar.

2020/12/23: updated to add metric measurements (which I haven't completely tested yet, but what could go wrong, am I right?) Martina 04:49, 6 December 2009 (UTC)