| AUSTRIAN TORTE COOKIES
1 cup of butter or margarine, softened
1 cup of sugar
3 tablespoons of milk
1 teaspoon of vanilla
1/2 teaspoon of grated lemon peel
1 egg
3 cups of all-purpose flour
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
FILLING:
1 cup of apricot preserves |
|
GLAZE:
Two ounces of (2 sq.) semi-sweet chocolate
1 tablespoon of shortening
Heat oven to 400ºF. In large bowl, cream butter and sugar until light and fluffy. Add milk, vanilla, lemon peel and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; mix well. If necessary, refrigerate dough 1 hour for easier handling. On lightly floured surface, roll dough 1/3 at a time to 1/8 inch thickness. Using a 2 inch and a 1 1/2 inch diameter fluted cookie cutter, cut equal number of cookies. Place on ungreased cookie sheets. Bake at 400ºF. for 5 to 8 minutes or until edges are light golden brown. Cool 1 minute, remove from cookie sheets. To assemble, spread 1/2 teaspoon preserves over bottom of 1 1/2 inch cookies; place on top of 2 inch cookie. In small saucepan over low heat, melt chocolate with shortening, stirring occasionally. Drizzle glaze over assembled cookies. 6 dozen cookies. |
