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Butter Tart Squares with A Shortbread Cookie Crust

These Butter Tart Squares with A Shortbread Cookie Crust are sweet and taste just like a Butter Tart.  Perfect for the holidays!

Two posts in one day?!  I know right.  Crazy town…but I’m just bursting with ideas and recipes so I’m just going to go with it.  So a big huge jolly welcome to Christmas Cookie Week 2013!  Oh man, I love Christmas baking…I admit I’m going a bit crazy with the cookie making, but it can’t be helped!  🙂

This year, I’m part of a group of 8 bloggers that have come together to share a daily recipe for yummy and delicious cookies.  We hope to inspire you during this season of Christmas baking as we all share a joy of baking which makes for love…fresh from the oven!

So to kick off my cookie week, I bring you Butter Tart Squares with a Shortbread Cookie Crust.  Ok, technically these are a slice/square…but the cookie crust on these is ah-mazing.


Butter Tart Squares

I actually made these this past weekend for a Christmas party I went to, and learned a little lesson about serving them…make sure the tart is fully cooled before you try to cut it or else it looks like a big giant sticky crumbly mess.  Cool them.  Completely.  Then cut and enjoy.

These are sweet and taste just like a Butter Tart but with a Shortbread Cookie Crust.  They really are amazing..I bet you can’t just eat one.  😉



Butter Tart Squares with A Shortbread Cookie Crust

These Butter Tart Squares with A Shortbread Cookie Crust are sweet and taste just like a Butter Tart.  Perfect for the holidays!



The Shortbread Crust

  • 2 cups flour
  • 1/4 cup white sugar
  • 1 cup butter
  • pinch salt

The Butter Tart Filling

  • 1/4 cup butter
  • 3 eggs (beaten)
  • 1 tsp vanilla
  • 2 cups brown sugar
  • 1 tbsp baking powder
  • 3 tsp flour
  • 3/4 cup coconut
  • 1 cup raisins
  • 1/2 cup coarsely chopped pecans


  1. Preheat your oven to 350 degrees.

The Shortbread Crust:

  1. In a bowl, using a pastry cutter, cut together the flour, sugar, salt and butter, until it is the consistency of sand.
  2. Press the flour mixture into a 9 x 13 baking dish. Set aside.

The Butter Tart Filling:

  1. In a bowl mix together the brown sugar, baking powder and flour. Set aside.
  2. Melt the butter, then whisk in the eggs and vanilla. Then add the coconut, raisins and nuts. Mix.
  3. Add the flour mixture to the butter mixture, and mix well.
  4. Pour the filling mixture over the crust.
  5. Bake for 35 minutes.
  6. Let cool completely before cutting into squares. If you can, wait at least 2-3 hours.

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Mention @prettysuburbs so I can see what you made!

Recipe from Best of Bridge

My Christmas Cookie Week Recipes:


Butter Tart Squares with Shortbread Cookie Crust  |  Turtle Cookies

Snickerdoodles  |  Peanut Butter Balls  |  Soft & Chewy Ginger Cookies

More Delicious Cookie Inspiration:

Angie from Echoes of Laughter
Julie from Sober Julie
Stacey from This Lil’ Piglet
Joann from Woman In Real Life
Jo-Anna from A Pretty Life In The Suburbs
Grace from Sense & Simplicity
Donna From An Anglo In Quebec
Ricki Jill from Art@Home

– – – – – – – – – – – – – – –

Have a delicious day, and see you tomorrow for another mouth-watering cookie recipe!Signature

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  1. Okay, I gained 3-4 pounds staring at the image…then reading the recipe, well, I swear I felt 2 more pounds creeping on the body… these are a must add to my recipe file for the holidays.

  2. I showed these to my daughter, and she said she wanted to bake them during the Christmas break! I’ve been so excited about this week, and I can’t wait to see other cookies this week.

    I’m so honored to be included with such amazing Canadian women! *squee*

    Ricki Jill

  3. Butter tarts and date squares are a couple of my favourites; these look like a combination of gooey goodness. Yum! Thanks for sharing this yummy recipe. I’m glad to be taking part in Christmas Cookie Week with you. 🙂

  4. I just found your recipe – I had some cream cheese shortbread (I had frozen the dough) so used that as my base. Seems like a lot of baking powder but I will reserve judgement until I eat one! Thanks for the recipe.

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