Two posts in one day?! I know right. Crazy town…but I’m just bursting with ideas and recipes so I’m just going to go with it. So a big huge jolly welcome to Christmas Cookie Week 2013! Oh man, I love Christmas baking…I admit I’m going a bit crazy with the cookie making, but it can’t be helped! 🙂
This year, I’m part of a group of 8 bloggers that have come together to share a daily recipe for yummy and delicious cookies. We hope to inspire you during this season of Christmas baking as we all share a joy of baking which makes for love…fresh from the oven!
So to kick off my cookie week, I bring you Butter Tart Squares with a Shortbread Cookie Crust. Ok, technically these are a slice/square…but the cookie crust on these is ah-mazing.
I actually made these this past weekend for a Christmas party I went to, and learned a little lesson about serving them…make sure the tart is fully cooled before you try to cut it or else it looks like a big giant sticky crumbly mess. Cool them. Completely. Then cut and enjoy.
These are sweet and taste just like a Butter Tart but with a Shortbread Cookie Crust. They really are amazing..I bet you can’t just eat one. 😉
Butter Tart Squares with A Shortbread Cookie Crust
The Shortbread Crust
- 2 cups flour
- 1/4 cup white sugar
- 1 cup butter
- pinch salt
The Butter Tart Filling
- 1/4 cup butter
- 3 eggs beaten
- 1 tsp vanilla
- 2 cups brown sugar
- 1 tbsp baking powder
- 3 tsp flour
- 3/4 cup coconut
- 1 cup raisins
- 1/2 cup coarsely chopped pecans
Preheat your oven to 350 degrees.
The Shortbread Crust:
In a bowl, using a pastry cutter, cut together the flour, sugar, salt and butter, until it is the consistency of sand.
Press the flour mixture into a 9 x 13 baking dish. Set aside.
The Butter Tart Filling:
In a bowl mix together the brown sugar, baking powder and flour. Set aside.
Melt the butter, then whisk in the eggs and vanilla. Then add the coconut, raisins and nuts. Mix.
Add the flour mixture to the butter mixture, and mix well.
Pour the filling mixture over the crust.
Bake for 35 minutes.
Let cool completely before cutting into squares. If you can, wait at least 2-3 hours.
Recipe from Best of Bridge
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Here are all the cookies I made for this years Christmas Cookie week:
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For even more cookie inspiration check out recipes from these great bakers that I teamed up with this week! So much cookie fun all for you!
Angie from Echoes of Laughter
Julie from Sober Julie
Stacey from This Lil’ Piglet
Joann from Woman In Real Life
Jo-Anna from A Pretty Life In The Suburbs
Grace from Sense & Simplicity
Donna From An Anglo In Quebec
Ricki Jill from Art@Home
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