Viennese Tortelettes
Bake at 350F for 8 to 10 minutes.
Makes about 2 1/2 dozen cookies.
Ingredients
- 3/4 cup butter
- 2 cups sifted all purpose flour
- 3/4 cup filberts (hazelnuts), ground
- 3/4 cup sugar
- 2 tablespoons NESTLE's chocolate Quik
- 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.
Martina 04:49, 6 December 2009 (UTC)
