Butter Tart Cookies Recipe

Ingredients

Cookie :

2 ½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
3/4 cup (175 mL) Lactantia® European Style Butter, Unsalted, room temperature
1/2 cup (125 mL) sugar
1 tbsp (15 mL) brown sugar
1 egg
1 egg yolk
1 tsp (5 mL) vanilla extract

Butter Tart Filling :

1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) Lactantia® European Style Butter, Unsalted, room temperature
1 tsp (5 mL) all-purpose flour
1/4 tsp (1 mL) salt
1 tbsp (15 mL) corn syrup
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) chopped pecans

PREP TIME 30m	COOK TIME 25m	TOTAL TIME 55m
YIELD or makes: 12 servings

Instructions

Cookie: Whisk together flour, baking powder and salt; set aside.
In another bowl, beat together Lactantia® European Style Butter, sugar and brown sugar using hand mixer until light and fluffy; beat in egg and egg yolk until incorporated.
Beat in vanilla.
Add flour mixture and beat on low speed just until mixed.
Divide dough into 2 portions, flatten each into a disk and wrap in plastic wrap.
Refrigerate for at least 1 hour or overnight.
Butter Tart Filling: Beat together brown sugar and Lactantia® European Style Butter with hand mixer until light and fluffy.
Sprinkle with flour and salt; beat until combined. Stir in corn syrup and vanilla.
Fold in pecans; set aside.
Preheat oven to 350°F (180°C).
On lightly floured work surface, roll one portion of dough to 1/4-inch (5 mm) thickness.
Using a floured 3-inch (8 cm) round cookie cutter, cut out rounds, re-rolling scraps to make 12 cookies.
Using 2-inch cookie cutter, cut out the centres of 6 of the cookies.
Stack the donut shaped cookies on top of other 6 cookies, lining up edges.
Roll second portion of dough, cut and stack in same manner to make 6 more stacked cookies.
Transfer to two parchment paper-lined baking sheets, spacing at least 2-inches (5 cm) apart.
Chill for an hour.
Spoon heaping 1 tsp (5 mL) filling into centre of each cookie.
Bake, one baking sheet at a time, for 10 to 12 minutes, rotating pans halfway through, or until cookies lightly golden around edges and filling is bubbling.
Transfer to wire rack and cool completely.