Busters Recipes

Raspberry Filled Tee Platzchen

1 lb (4 stick) unsalted butter
1 cup sugar
4 egg yolks
2 teaspoon grated lemon rind
2 teaspoon vanilla
1/2 teaspoon salt
5 1/3 cup unsifted flour
Seedless red raspberry/red
currant jelly
1 cup powdered sugar
1/4 cup lemon juice
Pecan halves/silver dragees etc.

Cream butter and sugar in a large bowl with an electric
mixer until mnixture is light and fluffy. Add yolks, one
at a time, beating well after each addition. Add lemon
rind, vanilla and salt. Blend in 4 cups of the flour, one
at a time. Transfer the mixture to a floured board and
knead in the remaining flour or work in with a wooden
spoon. Wrap the dough in wax paper and chill for 1 hour.
Preheat the oven to 375 degrees. On a floured surface,
roll out chilled dough 1/4 inch thick and cut with a 2
inch round cookie cutter. Place on ungreased cookie sheet
and bake until lightly browned, about 12-15 minutes. When
cookies have cooled, spread the bottom side of half the
rounds with raspberry or red currant jelly. Cover the
remaining rounds. Mix powdered sugar and lemon juice
together until smooth and ice the cookies. Top each with a
pecan half, dragee or sprinkles.
NOTE: If the dough is dry, add a little butter. You mal
also add melted chocolate or cocoa to the powdered sugar
for chocolate glaze.