Nut Free Butter Tart Squares

These raisin-packed squares have the flavour of individual butter tarts, but are quicker and easier to make.

Ingredients

• oil for baking pan
• 2 cups all-purpose flour, divided
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, at room temperature
• 4 eggs
• 2 tsp vanilla extract
• 1/8 tsp salt
• 2/3 cup granulated sugar
• 2/3 cup corn syrup
• 2 cups raisins

Directions

• Preheat oven to 350F. Lightly oil a 9×13-in. baking pan. Stir 1 1/2 cups flour with brown sugar and butter in a bowl until well blended. Press mixture firmly into the bottom of prepared pan. Bake in centre of oven until light brown and set, 12 to 14 min. Transfer to a rack to cool slightly.
• Whisk eggs with vanilla and salt in a bowl until foamy. Whisk in granulated sugar. With a wooden spoon, gradually beat in remaining 1/2 cup flour. Stir in corn syrup and raisins. Pour filling over base.
• Return to oven, baking until the edges start to pull away from the sides of the pan, 20 to 23 more min. Transfer to a rack to cool completely. The squares will sink slightly and the filling will set when cool.
• Store, covered, in the refrigerator for up to 4 days or freeze for up to 6 months.

Originally published in the Walmart Live Better May 2014 issue

Egg-free Chocolate Chip cookies

Ingredients

• oil for baking pan
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, at room temperature
• 1 1/4 cups lightly packed brown sugar
• 1/3 cup 2% milk
• 1 1/2 tsp vanilla extract
• 2 cups dark chocolate chips or coarsely chopped dark chocolate chunks

Directions

• Preheat oven to 350F. Lightly spray a baking sheet with oil. Stir flour with baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl until creamy, about 1 min. Beat in milk and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in chocolate chips.
• Scoop 1-tbsp portions, and place 2 in. apart on prepared sheet. Don’t press down, as the cookies will spread as they bake.
• Bake in centre of oven until cookies are golden around the edges, 8 to 10 min. Transfer sheet to a heatproof surface and leave for2 min, then move cookies to a rack to cool completely. Allow baking sheet to cool before repeating with remaining dough (or use a second prepared sheet). Cookies will keep well in a covered container at room temperature for up to 2 days.

Tips

To make-ahead, form dough into a thick disc and wrap well; refrigerate up to two weeks or freeze for up to a month.
Originally published in the Walmart Live Better May 2014 issue.

Photo: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Jay Junnila, judyinc.com

Dairy Free Almond Butter Cookies

 

Move over peanut butter – these nutty cookies made with almond butter will become your family’s new fave.

Preparation time:

20 minutes

Total time:

50 minutes

Makes:

4 dozen cookies

May 19, 2014by Walmart Live Better0

Photo: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Jay Junnila, judyinc.com

 

Ingredients

2 cups all purpose flour

1tsp baking soda

1/2 tsp salt

1 cup natural almond butter

1/2 cup canola oil

1 cup packed brown sugar

1 egg

1 egg yolk

1 tsp vanilla extract

1/4 cup granulated sugar

 

 

Instructions

Preheat oven to 350F. Stir flour with baking soda and salt in a medium sized bowl. Whisk almond butter with oil in a large bowl, then whisk in the brown sugar until creamy (about 1 min)

Using a wooden spoon, beat in the egg, egg yolk and vanilla. Gradually stir in flour misture until just combined.

Scoop about 1 tbsp of the dough and roll it into a ball. Place on a large baking sheet. Repeat, keepin the cookies approximately 2 in apart.

Bake in center of the oven for 3 mins. Remove from oven. Dip a fork into the granulated sugar and press a criss cross pattern on each cookie ball. Continue baking for 8 more mins.

Transfer sheet to a rack and let cool for 2 mins. Cookies will look undercooked but will continue to bake on the hot sheet as they sit. Transfer the cookies to a rack to cool completely, and continue with the next batch with the cooled cookie sheet.