“Seeing is deceiving. It’s eating that’s believing. ”
James Thurber
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
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
- 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.
Makes approximately 35 cookies.