-Shortbread (my mom's recipe)
-Candy Cane Cookies (D's mom's recipe)
- Butter Tarts (my mom's recipe)
-Rugalech (new recipe)
-Gingerbread Cookies (D's mom's recipe)
- Sugar Cookies (my mom's recipe)
We also make a sweet walnut bread, called Gibanicia, that is a tradition in D's family for breakfast every year. D and I made it on our own (without his mom's help) for the first time this week, and it turned out great!
Today I began the cookies by making rugalech, and also made a batch of the butter tarts. Now, I have a confession to make. I normally just buy pre-made frozen tart shells for my butter tarts. It is what my mom did, and I have tried making the shells in the past and they never turned out as nicely as I would have liked. This is strange, because I make my pie dough from scratch all of the time and it turns out beautifully. I don't like my tart shells to be very thick though, so I always roll out my dough thin and then it isn't as flaky as the pie crust. I attempted today to rectify this problem and make the shells from scratch, and I had the same issues. They look nice and rustic, but they were a bit too thin now and not flaky enough. Does anyone have any tips on making tart shells?