The holidays are here…
December is upon us and I find myself in the mood to stockpile delicious baked treats in my freezer. It may have something to do with my new friend. We met last weekend in America, while doing some browsing of the holiday sales, I came upon a Kitchenaid mixer in need of a good home. This amazing piece of kitchen equipment had never really been on my radar because of the steep pricetag, but I found a deal too good to pass up, and now I have a glossy black Kitchenaid Professional 5 Plus standmixer staring me in the face every time I walk into the kitchen.
I used it earlier this week to whip cream in record time, but have been thinking all week about holiday cookies. I decided to make a favourite, Bird’s Nests with Raspberry Jam, these are always such a nice mix of crispy cookie and sweet-tart jam (pictured in the foreground). Those didn’t seem enough, so I let Kevin pick from Chatelaine’s holiday cookie list, and he wanted Birthday Cake Icebox Cookies (pictured on the left). To be honest, I laughed and assumed they would not be great, but I have to say they are quite tasty. It’s basically a sugar cookie with a bit of crunch from the sprinkles and an extra sweet kick from the icing sugar glaze- a vanilla sugar bomb of a cookie.
To round out the weekend I decided to make some buttertarts. These didn’t need the help of the mixer, but I’ve been missing these in my holiday life for years. There are so many buttertart variations out there, pecan, walnut, raisin, no raisin, corn syrup-based, maple syrup-based, egg-based, etc., etc. All I really want is the kind my mom made when I was a kid: egg-based, with raisins and pecans. The recipe comes from a well-worn Best of Bridge cookbook and is simply buttertart perfection (pictured on the right).
The Best Buttertarts
Makes 12 buttertarts.
- 1 cup white sugar
- 2 eggs
- 1/3 cup butter
- 4 tbsp. cream
- 1 tsp. vanilla
- 1 cup seedless raisins
- 1/2 cup chopped pecans
- 12 tart shells (recipe for 1 pie crust will be enough)
1. Preheat oven to 375F.
2. Beat eggs in a saucepan, then combine the next 5 ingredients in the saucepan. Boil on medium heat, stirring constantly, for 3 minutes.
3. Sprinkle a few pecan pieces in the bottom of each tart shell, then spoon 1/4 cup of tart filling into each shell.
4. Bake for 15 minutes at 375F. The tarts will be done when the filling is set and the crust is flaky and golden.
Pastry tip: Make 1 pie crust using the Crisco recipe (3/8 cup shortening, 1 cup flour, 1/2 tsp. salt and 4 tbsp. cold water), shape into a ball and chill 30 minutes. Roll out to 1/4″ thickness, cut into 12 circles with a cookie cutter or water glass, and shape into a 12-muffin tin. Chill the tart shells another 30 minutes, then fill with hot filling and bake immediately. The cold crust will turn out extra puffy and flaky.
So, holiday treats to come…perhaps some Butterscotch Confetti, Chocolate Haystacks, Whipped Shortbreads? Stay tuned.