Vienna Shortcakes

1. 1

   Preheat the oven to 350.

2. 2

   In a small bowl, stir together the cake flour, 3/4 cup confectioners' sugar and the cornstarch.

3. 3

   In a medium bowl, cream the butter.

4. 4

   Stir in the dry ingredients.

5. 5

   Spoon the dough into nonstick mini muffin pans with cups about 1 inch deep.

6. 6

   Bake for about 20 minutes, or until golden.

7. 7

   Let the shortcakes stand for about 10 minutes, then make a 1/2-inch indentation in the center of each with the handle of a wooden spoon.

8. 8

   Carefully turn the cakes out onto a rack and let cool completely.

9. 9

   Dust the cakes lightly with confectioners' sugar, then fill each with 1 teaspoon lemon curd.

* Per serving · 4 servings · Values may vary.

No additional tips available.