It’s once again reveal day for our recipes for this year’s Food Blogger Cookie Swap. This has become one of my favorite Christmas traditions. I love getting to know the bloggers that I’m sending to and that I’m receiving from. I love how creative these women are, and I’m always a little intimidated to send something as personal as food to someone I don’t know. I also love how this fun project is also a wonderful fundraiser for Kids Cancer. It’s pretty much all the good feelings wrapped up into a flat rate shipping box full of cookies!
This year, I received my cookies from Momma Told Me, The PinterTest Kitchen, and Delicious Not Gorgeous, and I sent cookies to Peanut Butter and Peppers, My Judie the Foodie, and Bake at 350 (no pressure there!).
This year I wanted to make something that I think of as traditionally Canadian, but with a twist. Butter tarts are available at pretty much any bakery where I grew up. I was going to say they’re available all over Canada, but Canada’s a big country, and I’ve never even set foot in Saskatchewan or Newfoundland! Butter tarts are a rich and sweet mini pie full of brown sugar and raisin goodness, and I wanted to transform that into a cookie. My idea was to take something similar to the Harry and David sandwich cookie, but enclose it since the butter tart filling needs to be baked due to the eggs.
I played around with the recipe, and I think I got pretty close to the Harry and David shortbread. For the filling I cut down on the normal amount of raisins because the cookies are pretty small and I didn’t want them to be more raisin than filling.
These are pretty sweet, and since they’re a double layer it’s pretty much two cookies in one. Buttery almond shortbread with a brown sugar filling; what’s not to love?! These cookies are a bit labor intensive, but they are definitely worth it! I can’t wait until next year.
This undertaking is organized by Love and Olive Oil and The Little Kitchen. These ladies are so amazing to put this project every year. This is the fifth year, and so far they’ve raised over $7000 for Cookies for Kids’ Cancer. If you want to participate in next year’s swap, get on the mailing list!
Butter Tart Cookies:
- 1/2 c. powdered sugar
- 1/3 c. butter
- 1 tsp. almond flavoring
- 1 egg yolk
- 1 c. flour
- 1/2 tsp. baking powder
- 1/3 c. cornstarch
- 1/2 c. brown sugar
- 2 Tbsp. butter
- 1 tsp. flour
- 1 egg, beaten
- 1 tsp. vanilla
- 1/2 c. raisins
- Sift the powdered sugar and mix with the butter and almond flavoring until smooth.
- Add egg yolk, and mix until combined.
- In a separate bowl, sift together flour, baking powder and cornstarch.
- Add flour mixture to butter mixture slowly, and mix with a hand mixer.
- The dough will come together just when you think it won’t!
- Separate dough into two discs and chill in the fridge for 30 minutes.
- While the dough is chilling, prepare the filling.
- In a small saucepan over med-low heat, melt the butter.
- Add in the egg, vanilla, flour and brown sugar. Stir until it is all mixed together and warm. Remove from heat.
- Roll dough out to 1/4″ thick and use a 1.5″ round cutter to cut circles.
- On half of the circles add 1/2 tsp of filling and 1 or two raisins.
- Using your finger, rim the edge of the dough circle with water and top with another circle. You will get some cracking, but that’s the perfect ventilation for the filling.
- Sprinkle unbaked sandwiches with granulated sugar.
- Bake in a 350º oven for 15 mins. Remove from oven and let cool.