Wiener tarteletter

Ingredients for Wiener tarteletter

Instructions for Wiener tarteletter

To prepare the Wiener tarteletter recipe, please follow these instructions:

Stir in butter and powdered sugar well creamed. Sift flour and cornstarch in, and assemble it into a soft dough with the cream. Got dough in an icing bag with a gulp down. Press the dough out in paper moulds, so that an indentation in the middle. Behind the 20-25 minutes at 175 degrees, the cakes until they are lightly golden, but still a little soft in the middle. Cool the cakes for 15 minutes in the papirsformene on a grate. Got a little dollop of jam in Center of each cake, and the term icing sugar over. Let the cakes be completely cold. Finally, the jam, so the icing will disappear in the coming small red bubbles. Put the cakes in an airtight Tin.