COOKIES

MORAVIAN TARTS…warm up to cookies this Fall!

2007/10/23 / 6 Comments
“Seeing is deceiving. It’s eating that’s believing. ”
James Thurber
Moravian+tarts+2 MORAVIAN TARTS
This is a recipe from ‘The Great Cookie Book’, and was one the first cookie recipes I tried almost 5 years ago. These seem just right for the season, with the warm flavours of cinnamon with walnuts; complement Fall beautifully! Very nice as a gift, and great with tea. You can use pecans too if preferred, which is what the original recipe uses. I believe that Moravian tarts belong to the Pennsylvania Dutch bouquet of recipes.
Ingredients:
Butter – ½ cup
Castor Sugar – 2/3 cup
Vanilla Essence – 1 tsp
Salt – 1 large pinch
Egg – 1, beaten
Flour – 1 cup
Soda bicarbonate – ¼ tsp
Cinnamon – 1 ½ tsp
Egg white – 1, lightly beaten
35 walnut halves

moravian+tartsMethod:

  • Sift the flour + soda bicarbonate + ½ tsp of cinnamon and keep aside.
  • Cream butter + ½ cup sugar + vanilla essence + salt till light and fluffy.
  • Gradually add the egg, beating constantly.
  • Stir in the flour mix, bit by bit into the above.
  • Form into a dough, and chill overnight. Remove from refrigerator 30 minutes before using.
  • Mix the remaining cinnamon with remaining sugar and reserve for use later.
  • Preheat the oven to 180deg C. Lightly grease 2-3 baking sheets.
  • Roll out the dough to 1/8” thickness, and cut into rounds with a 2” cookie cutter.(Fluted looks prettier).
  • Place them on cookie sheets; brush the tops with egg white.
  • Sprinkle the cookies with the sugar/cinnamon mixture and press a walnut half into each centre.
  • Bake for 8-10 minutes until golden brown.
  • Cool on cookie racks.

moravian+tarts

Makes approximately 35 cookies.

Posted by Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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