We’ll be featuring recipes from the 2014 Cityline Holiday Cookie Swap all month long! Don’t forget to download this year’s cookie book — it has 31 delectable viewer-submitted recipes for you to try!
Cape Breton ‘Pork’ Pies
Ingredients:
- 1 cup (250mL) butter
- 1/2 cup (125mL) icing sugar, sifted
- 1 egg yolk
- 1 tsp (5mL) vanilla
- 2 cups (500mL) all-purpose flour
- 2 Tbsp (30mL) cornstarch
- 1/4 tsp (1mL) salt
Filling:
- 2 1/4 cups (550mL) chopped dates (12 oz/375 g)
- 3/4 cup (175mL) packed brown sugar
- 3/4 cup (175mL) boiling water
- 1/4 tsp (1mL) salt
- 1 tsp (5mL) vanilla
Icing:
- 2/3 cup (150mL) icing sugar, sifted
- 2 Tbsp (30mL) maple syrup
- 1 Tbsp (15m) butter, softened
Method:
For shortbread shells: In large bowl, cream butter with sugar until fluffy; beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into creamed mixture; gently kneading until smooth.
Working in batches, gently form dough into 3/4 inch (2 cm) balls, place in 1 1/2 inch (4 cm) tart cups and press evenly over bottom and sides of cup to form shell.
Bake in 325F oven for about 18 minutes or until crisp and pale golden. Let cool in pan on rack; loosen shells with tip of knife.
For filling: In a small saucepan, bring dates, sugar, water and salt to boil over medium heat; reduce heat and simmer; stirring often, for 4 minutes or until thickened and smooth. Let cool, stir in vanilla. Spoon into shells.
For icing: Blend together icing sugar, maple syrup and butter until smooth; dollop onto each tart. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks.)
Submitted by Thelma B.
Dundas, ON