I’m not sure you are even allowed to celebrate Christmas in Canada without butter tarts. In my family, and most families I know, they are as much a part of the holidays as Santa Claus himself. Personally, I like butter tarts but they are so sweet that by the time I’m done eating one I’ve got quite a sugar rush. I started thinking there must be a way to enjoy the awesome buttery, nutty flavour in a way that doesn’t make your teeth hurt. After a little bit of tweaking I came up with what I think just may be (next to whipped shortbread) the most perfect holiday cookie yet – Butter Tart Sugar Cookies. They are thin and almost crisp with just enough butter tart topping to filling that craving. And they are topped with Hershey’s CHIPITS Skor Toffee Bits and a sprinkle of coarse salt. These are sure to be a hit at your next cookie exchange! I have included a basic sugar cookie recipe but you can also use your favourite recipe if you have one.
Butter Tart Sugar Cookies
Makes about 2 dozen cookies
For cookie base:
- 2 1/2 cups of flour
- 3/4 teaspoon of salt
- 3/4 cup of unsalted butter, softened
- 3/4 cup of sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup of butter, room temperature
- 1 cup of brown sugar
- 1/2 teaspoon of vanilla
- 1/2 cups of raisins
- 1/2 cup of chopped pecans or walnuts (I use pecans)
- 1 cup of Hershey’s CHIPITS Skor Toffee Bits
- coarse salt
Preheat oven to 350 degrees.
Mix the flour and salt together in a bowl.
In another bowl beat the butter and sugar together until fluffy using a hand or stand mixer.
Beat in the egg and vanilla.
Next add in the flour and mix until just combined. You want a nice firm dough that isn’t going to spread to much. If it seems a little soft just add a bit more flour.
Form the dough into a couple of balls, wrap in plastic and place in the fridge for about an hour.
While the dough is chilling you can make up your butter tart topping:
Beat the butter and sugar together.
Add the vanilla and mix again.
Add the raisins and nuts and mix again. You should have a mixture that resembles a very thick butter tart filling.
Once the dough has chilled roll it out to about 1/4 inch thickness and cut with a round cookie cutter.
Place the cut out cookies on a lined cookie sheet and gently roll up the edges. This is going to hold your filling in place until it sets up in the oven.
Now put about a teaspoon of filling in the middle of the cookie. You may need more or less depending on the size of your cookie. Remember this filling is going to spread a little and you don’t need to fill the cookie to the edge.
Now sprinkle the topping with some Skor Toffee Bits and a pinch of coarse salt.
Bake at 350 degrees for 10 to 12 minutes or until the cookies start to turn a nice golden brown. Remove from oven and let sit in the pan for about 2 minutes and then transfer to a wire rack to cool completely.
There you have it – the perfect bite (well a few bites) of butter tart goodness.
Be sure to visit the Hershey’s CHIPITS website to find some more awesome recipes for cookies and other treats!