Inspired by an Austrian sandwich cookie,
these two-toned treats get more delicious with a few day's aging.
Austrian Cookie Tarts
Browned Butter Spice Dough (recipe follows)
Plain Butter Dough (recipe follows)
1/2 cup raspberry or apricot preserves
Sifted powdered sugar
Prepare the Browned Butter Spice Dough
and Plain Butter Dough. Wrap and chill for 1 hour.
On a lightly floured surface, roll each
dough to 1/8-inch thickness. Using 2 1/2 to 3-inch scalloped
cookie cutter, cut dough into shapes. (Cut matching shapes from
each dough.) Using 1/2-inch aspic cutters, cut 3 or 4 shapes
from center of each plain cutout (do not make cutouts in spice
dough). Place on an ungreased cookie sheet.
Bake in a 375*F (190*C) oven for 7 to
8 minutes or until edges are very lightly browned. Transfer to
a wire rack to cool completely.
To assemble cookies, spread about 1 teaspoon
preserves on bottom of each spice cookies. Top each with a plain
cookie, bottom side down. Just before serving, sprinkle tops
with sifted powdered sugar.
Makes about 20 cookies.
Browned Butter Cookie Dough
1/2 cup butter
1/2 cup sifted powdered sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup all-purpose flour
Heat butter over medium heat until the
color of light brown sugar. Pour into a medium bowl. Chill until
butter resolidifies.
Beat browned butter with electric mixer
on medium to high speed until softened. Add powdered sugar, egg
yolk, vanilla, cinnamon, salt and cloves. Beat until fluffy.
Stir in flour until just combined.
Plain Butter Dough
1/2 cup butter
1/2 cup sifted powdered sugar
1 large egg yolk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/4 cups all-purpose flour
Beat butter with an electric mixer until
softened. Beat in powdered sugar, egg yolk, vanilla and salt
until well mixed. Stir in flour until just mixed.
