Vienna Shortcakes

Directions

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.