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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 26 |
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There are many variations of this recipe and I have tried several. This is the one I like best. It is a very versatile recipe because you may substitute whatever dried fruits or nuts you have on hand for what the recipe calls for. The base is a delicious, buttery shortbread and I love the butter icing. Store these in the fridge so that the icing stays firm. Ingredients:
3/4 cup butter, softened |
1/2 cup granulated sugar |
1/4 teaspoon salt |
2 cups all-purpose flour |
2 eggs |
1 1/2 cups brown sugar, packed |
1/2 teaspoon almond extract |
2 tablespoons all-purpose flour |
1/2 teaspoon baking powder |
1 cup walnuts, toasted and chopped |
1 cup candied cherry, quartered |
1/2 cup dates, chopped |
1/2 cup butter, softened |
2 tablespoons milk |
1/2 teaspoon vanilla |
2 cups icing sugar |
Directions:
1. Line a 9 x 13 metal cake pan with parchment paper and set aside.
2. In a bowl, beat together the butter, sugar and salt until fluffy.
3. Using a wooden spoon, stir in the flour.
4. Press into the prepared pan and bake in the centre of a 350 degree F oven until golden, about 20 minutes.
5. Let cool in the pan on a rack.
6. To make the filling, whisk together the eggs, brown sugar and almond extract in a bowl.
7. Stir in the flour and baking powder until smooth.
8. Stir in the walnuts, cherries and dates.
9. Spread over the cooled base and bake in the centre of a 350 degree F oven until firm to the touch, about 20 minutes.
10. Let cool completely in the pan on a rack.
11. To make the icing, beat together in a bowl the butter, milk and vanilla until creamy.
12. Add half of the icing sugar and beat just until combined.
13. Beat in the remaining icing sugar until light and fluffy.
14. Spread over the filling.
15. Refrigerate until cold, about 1 hour.
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