Photo credit: Glenn Koenig / Los
Angeles Times
Holiday
Cookies: Banbury Tarts
By FBWorld Team
Jacqueline
Shubitowski of Sherman Oaks was one of the 10 winners
of our holiday cookie contest last year, with these simple
but delicious Banbury tarts she learned from her mother-in-law.
They're among the 50 favorite holiday cookie recipes we've
collected in our "Holiday Cookies" e-book, which
is on sale now.
All
of the recipes have been vetted by the Times' Test Kitchen,
so you know they work. Download it on the Amazon Kindle,
the Nook or via the iBookstore.
Banbury
tarts
Total time:
1 hour, 15 minutes
Servings:
About 5 dozen cookies
Ingredients:
1 1/2 cups (3 sticks) bButter
1 cup Sugar
2 Egg Yolks
1 tspn. Vanilla Extract
4 cups Flour
Seedless jelly or jam (preferably Currant or Raspberry)
Procedures:
1. Heat the oven to 375 degrees.
2.
In the bowl of a stand mixer, or in a large bowl using
an electric mixer, cream together the butter and sugar
until light and fluffy, 3 to 5 minutes. Beat in the egg
yolks, then the vanilla. Slowly beat in the flour until
combined and smooth to form the dough (the dough will
be a bit stiff at the end, and you may need to add the
last cup of flour by hand).
3.
Form the dough into small balls and make a depression
in the middle with your thumb. Spoon a teaspoon or so
of jelly in the depression. Space the cookies about 2
inches apart on a baking sheet and bake until lightly
browned, about 15 minutes.
Each of
5 dozen cookies: 105 calories; 1 gram protein; 14 grams
carbohydrates; 0 fiber; 5 grams fat; 3 grams saturated
fat; 19 mg cholesterol; 7 grams sugar; 3 mg sodium.
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