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Sweeten Your Next Holiday Gathering With These Butter Tart Sugar Cookies

Oh Canada! The butter tart may be one of our traditional desserts but this new twist transforms the ooey-gooey sweet into a holiday cookie to share.

Butter Tart Sugar Cookies

Makes about 2 dozen cookies


For cookie base:

  • 2 1/2 cups of flour
  • 3/4 teaspoon of salt
  • 3/4 cup of unsalted butter, softened
  • 3/4 cup of sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • For topping:
  • 1/2 cup of butter, room temperature
  • 1 cup of brown sugar
  • 1/2 teaspoon of vanilla
  • 1/2 cups of raisins
  • 1/2 cup of chopped pecans or walnuts (I use pecans)
  • 1 cup of Skor Toffee Bits
  • coarse salt
  • Directions:

    Preheat oven to 350 degrees.

    Mix the flour and salt together in a bowl.

    In another bowl, beat the butter and sugar together until fluffy using a hand or stand mixer.

    Beat in the egg and vanilla.

    Next, add in the flour and mix until just combined. You want a nice firm dough that isn’t going to spread too much. If it seems a little soft, just add a bit more flour.

    Form the dough into a couple of balls, wrap in plastic and place in the fridge for about an hour.

    While the dough is chilling, make up your butter tart topping.

    Beat the butter and sugar together.

    Add the vanilla and mix again.

    Add the raisins and nuts and mix again. You should have a mixture that resembles a very thick butter tart filling.

    Once the dough has chilled roll it out to about ¼-inch thickness and cut with a round cookie-cutter.

    Place the cut-out cookies on a lined cookie sheet and gently roll up the edges. This is going to hold your filling in place until it sets up in the oven.

    Put about a teaspoon of filling in the middle of the cookie. You may need more or less depending on the size of your cookie. Remember this filling is going to spread a little and you don’t need to fill the cookie to the edge.

    Sprinkle the topping with some Skor Toffee Bits and a pinch of coarse salt.

    Bake at 350 degrees for 10 to 12 minutes, or until the cookies start to turn a nice golden brown.

    Remove from oven and let sit in the pan for about 2 minutes and then transfer to a wire rack to cool completely.