Recipe Share from Halina!
This recipe share contains two different recipes for you to try.
Kentucky Bourbon Pecan Tarts
Cream Cheese Pastry (recipe follows)
1/2 cup granulated sugar
1/2 cup Light or Dark Corn Syrup
1 tablespoon bourbon
1 tablespoon margarine, melted
1/2 teaspoon vanilla
1 cup chopped pecans
Confectioners’ Sugar (optional)
Whatcha Do Is
Preheat oven to 350ºF. Prepare Cream Cheese Pastry. Divide dough in half; set aside 1 half. On floured surface roll out pastry to 1/8 inch thickness. If necessary, add small amount of flour to keep pastry from sticking. Cut into 12 (21/4-inch) rounds. Press evenly into bottoms and up sides of 1 3/4 inch muffin pan cups. Repeat with remaining pastry. Refrigerate.
In medium bowl beat eggs, slightly. Stir in granulated sugar, corn syrup, bourbon, margarine and vanilla until well blended. Spoon 1 heaping teaspoon pecans into each pastry-lined cup; top with 1 tablespoon corn syrup mixture.
Bake 20-25 minutes or until lightly browned and toothpick inserted into centre comes out clean. Cool in pans 5 minutes. Remove; cool completely on wire rack. If desired, sprinkle cookies with confectioners’ sugar. Makes about 2 dozen cookies
Cream Cheese Pastry
1 cup flour
3/4 teaspoon baking powder
pinch of salt
1/2 cup margarine, softened
1 package (3 ounces) cream cheese, softened
2 teaspoons sugar.
In small bowl combine flour, backing powder and salt. In large bowl mix margarine, cream cheese and sugar until well combined. Stir in flour mixture until well blended. Press firmly into ball with hands.
Prep Time: 45 minutes
Bake Time: 25 minutes plus cooling. Pictured on bottom left.
Brandy Lace Cookies
1/4 cup sugar
1/4 cup margarine
1/4 cup Light or Dark corn syrup
1/2 cup flour
1/4 cup very finely chopped pecans or walnuts
2 tablespoons brandy
melted white or semi sweet chocolate (optional)
Whatcha Do Is
Preheat oven to 350ºF. Lightly grease and flour cookie sheets
In small saucepan combine sugar, margarine and corn syrup. Bring to boil over medium heat, stirring constantly. Remove from heat. Stir in flour, pecans and brandy. Drop 12 evenly spaced half teaspoonfuls of batter onto prepared cookie sheets.
Bake 6 minutes or until golden. Cool 1 to 2 minutes or until cookies can be lifted but are still warm and pliable; remove with spatula. Curl around handle of wooden spoon; slide off when crisp. If cookies harden before curling, return to oven to soften. If desired, drizzle with melted chocolate. Makes 4 to 5 dozen cookies
Prep Time 30 minutes
Bake time 6 minutes, plus cooling. Pictured top right.
From the book, Favourite Brand Name Cookie Collection