Holiday
Cookies: Banbury Tarts
By Jacqueline Shubitowski
Jacqueline
Shubitowski of Sherman Oaks provides us with these simple
but delicious Banbury tarts she learned from her mother-in-law.
They're among the 50 favorite holiday cookie recipes that
have been collected in the "Holiday Cookies"
e-book. Download it on the Amazon Kindle, the Nook, or
via the iBookstore.
Photo credit: Glenn Koenig / Los Angeles Times
Banbury
tarts
Total
time: 1 hour, 15 minutes
Servings:
About 5 dozen cookies
Ingredients:
1 1/2 cups (3 sticks) butter
1 cup sugar
2 egg yolks
1 teaspoon 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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