Ischl Tartlets 
Makes 24 tartlets

2 3/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1/2 cup almonds, ground
1 tablespoon lemon rind, grated
12 ounces raspberry preserves
confectioners sugar
                   
1. Sift flour and baking powder onto waxed paper. 
2. Beat butter, cream cheese, sugar, and egg until fluffy.
   Add flour mixture and blend. Stir in ground almonds and
   lemon rind. 
3. Turn dough out on waxed paper and shape into ball. Chill
   several hours. 
4. Cut dough in half. Roll out to 1/8" thick on lightly floured
   board. Cut out with 3" cookie cutter, repeat with remaining
   dough and cut small hole in center of these. 
5. Bake in a 350 degree F oven for about 10 mins, and cool. 
6. Heat preserves in saucepan. 
7. Spread heated preserves on bottom cookie. Put on top cookie
   and sprinkle with confectioners' sugar. Fill center of cookie
   with preserves.