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Gramma Christine's Raspberry Tarts
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2 c. flour
1/2 tsp. baking powder
1 (8 oz.) cream cheese, cold
1 c. butter, cold
1 rounded T. sour cream
2 egg yolks
raspberry jam or preserves |
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| Sift an dmesure flour, and add baking powder to it. Rub in cream cheese, butter, sour cream, and slightly beaten egg yolks until smooth. Divide into 2 balls, wrap and refrigerate overnight. Next day roll dough out on flour and powdered sugar surface and 1/8 inch thick. Cut into 2 inch squares. Place jam or preserves in center, fold over into triangle. Press the edges lightly together and bake at 375 for 15-18 minutes. When cool, sprinkle with powdered sugar. |
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