OLD FASHION BUTTER COOKIES RECIPES
OLD FASHIONED BUTTER TARTS - ART AND THE KITCHEN
The perfect butter tart recipe with sweet, slightly runny filling and flaky melt in your mouth pastry.
Provided by Laureen King
Categories Dessert
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 16
Number Of Ingredients 13
Steps:
- Butter Tart Pastry
- Sift flour, salt and sugar together.
- Using pastry blender cut butter into flour mix until resembles course meal.
- Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
- Press dough together and shape into disk.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Roll out tart dough and cut 16 4-inch circles.
- Press dough in muffin cups (try not to stretch dough).
- Refrigerate until filling is prepared.
- Butter Tart Filling
- In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
- Add eggs, vanilla and pinch of salt. Mix well.
- Fill tart shells with filling.
- Bake 400F for 15-20 minutes.
- Filling should be lightly browned and still bubbling.
- Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.
Nutrition Facts : Calories 296 kcal, CarbohydrateContent 31 g, ProteinContent 3 g, FatContent 18 g, SaturatedFatContent 11 g, CholesterolContent 66 mg, SodiumContent 314 mg, SugarContent 15 g, ServingSize 1 serving
OLD-FASHIONED GINGERBREAD RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories dessert
Total Time 2 hours 50 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 9 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
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