Ischler Tortchen (Ischi Tartlets)
Makes 12 tartlets.
Powdered sugar
In mixer bowl, cream softened butter (2 1/2 sticks) with sugar until mixture is light and fluffy. Beat in flour by 1/2 cupfuls, almonds and cinnamon. Continue beating until mixture becomes slightly stiff. Shape dough into ball, wrap in wax paper or plastic wrap; refrigerate about 1 hour. Heat oven to 325 degrees. On floured surface, roll half of dough into sheet 1/8 inch thick. With 2 1/2-inch cookie cutter, cut as many circles as possible. Knead leftover scraps of dough into ball; roll it out again into 1/8-inch sheet. Cut out more circles. Arrange on ungreased baking sheet, leaving about 1 inch space between them. Repeat rolling and cutting with other half of dough, but, before placing second batch of circles on cookie sheet, cut out center of each circle with 1/2-inch cookie cutter. Bake both batches in center of oven 10-15 minutes or until light brown. With metal spatula, gently ease cookies off baking sheets onto cake rack. Let them cool about 20 minutes. Spread tops of solid circles with thin coating of jam; lay cut-out cookie on top of each, pressing together to make sandwich. Sprinkle tops of cookies with powdered sugar, then spoon dab of jam into opening of each tart.