Hazelnut Cookie Tarts 1965 ( Finnish ) Recipe

Name: Hazelnut Cookie Tarts 1965 ( Finnish )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups room temperature butter (solid type) or 1 ½ cups margarine (solid type); ⅔ cup granulated sugar; 2 teaspoons lemon zest, grated dried; 3 cups all-purpose flour; ½ cup cornstarch; ¾ teaspoon salt; ½ cup butter, plus; 2 tablespoons butter; ½ cup firmly packed brown sugar; ⅓ cup honey; 3 cups skinned hazelnuts (or combination) or 3 cups nuts, of choice (or combination); 2 ½ tablespoons Carnation Evaporated Milk or 2 ½ tablespoons whipping cream

Servings: persons

1 ½ cups room temperature butter (solid type) or 1 ½ cups margarine (solid type)
⅔ cup granulated sugar
2 teaspoons lemon zest, grated dried
3 cups all-purpose flour
½ cup cornstarch
¾ teaspoon salt
½ cup butter, plus
2 tablespoons butter
½ cup firmly packed brown sugar
⅓ cup honey
3 cups skinned hazelnuts (or combination) or 3 cups nuts, of choice (or combination)
2 ½ tablespoons Carnation Evaporated Milk or 2 ½ tablespoons whipping cream

1
Preheat oven 350 degrees.
2
Cream butter, sugar, lemon in a large bowl and beat until fluffy.
3
Sift dry ingredients together in another bowl.
4
Stir dry ingredients into the creamed mixture just until crumbly.
5
On a lightly floured board roll dough to 1/4 inch and cut with a three inch biscuit cutter.
6
Place in lightly greased 2 1/2 inch tart tins.
7
Prick well with a fork, so they dont puff too much.
8
You can even prick again during the baking time.
9
Or tart tins and cutters to the size you have should be used.
10
Bake 16 to 18 minutes until light golden.
11
Bake according to the size of your pans.
12
Remove and cool ten minutes in the pan on a rack.
13
Remove tart shells and cool completely.
14
Topping:.
15
Combine the butter, sugar, and honey in a saucepot over medium heat.
16
Stirring constantly while it dissolves and comes to a full boil.
17
Boil 1 minute without stirring, mixture will thicken and large bubbles begin to form.
18
remove from heat and stir in nuts and the cream.
19
Spoon about 2 tablespoons nut mixture into each cooled shell.
20
Or the amount to fill the size shell you have made.
21
Cool completely.

1580

kcal

Calories

102

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups room temperature butter (solid type) or 1 ½ cups margarine (solid type), ⅔ cup granulated sugar, 2 teaspoons lemon zest, grated dried, 3 cups all-purpose flour, and more.

Yes, Hazelnut Cookie Tarts 1965 ( Finnish ) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut Cookie Tarts 1965 ( Finnish )

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