Hazelnut Cookie Tarts 1965 ( Finnish )

can use hazelnuts, brazil nuts, macadamia nuts, or a combination of all mixed nuts. This recipe came from our local Finnish Bakery, he made these only once a month on Fridays.

• Ready In: 40 mins
• Serves: 20
• Yields: 2 inch tarts

Ingredients

• Crust

• 1 1⁄2 cups  room temperature butter (solid type) or 1 1⁄2 cups margarine (solid type)
• 2⁄3 cup granulated sugar
• 2  teaspoons lemon zest, grated dried
• 3  cups all-purpose flour
• 1⁄2 cup cornstarch
• 3⁄4 teaspoon salt

• Topping

• 1⁄2 cup butter, plus
• 2  tablespoons butter
• 1⁄2 cup  firmly packed brown sugar
• 1⁄3 cup honey
• 3  cups  skinned hazelnuts (or combination) or 3  cups  nuts, of choice (or combination)
• 2 1⁄2 tablespoons Carnation Evaporated Milk or 2 1⁄2 tablespoons  whipping cream

Directions

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.