VanEats

1 cup butter, room temperature
1 cup brown sugar
1 tsp. vanilla
2 cups all purpose flour

Cream butter until fluffy. Add brown sugar and continue to beat until light an fluffy.
Beat in vanilla. Gradually work in flour. Gather the dough and shape into a disc.
Wrap well and chill until firm. Dough can also be frozen for up to 1 month.
Roll out dough to 1/4 inch thickness. Cut out with floured cookie cutters.
Place cookies on ungreased baking sheets and bake at 300 degrees F for 15 to 20 minutes or until golden.

1 cup water
1/4 cup butter
1 cup all purpose flour
1/2 tsp. salt
2 eggs
1/2 tsp. dijon mustard
1/2 cup swiss cheese, grated
1 clove garlic, minced
1 tsp. parsley, chopped
1/2 tsp. dried marjoram

In medium saucepan bring water and butter to a boil.
Remove from heat and add flour and salt. Stir vigourously until dough pulls away from the sides of the pan.
Add eggs one at a time, beating well and until dough pulls away from sides of the pan.
Add remaining ingredients.

http://www.epicurious.com/run/recipe/view?id=102634

A few notes:

1. Instead of making the pesto and sundried tomato spread from scratch, I bought small bottles of them. I would recommend mixing 1/3C of pesto with 1/3C cream cheese and 1/3C of sundried tomato spread with 1/3C cream cheese for those layers.
2. I made two smaller torta (5" diameter bowls) instead of one big one. The layers were fairly thin. In one the layers were: white, red, white, green, white, red.

Cookie Ingredients:
340g (1½ C) butter
200g sugar
110 g brown sugar
2 eggs
10 ml (2 tsp) vanilla
10 ml (2 tsp) salt
500g pastry flour
15 ml (1Tbsp) ground nutmeg

Filling Ingredients:
110g (½ C) butter, softened
240g icing sugar
30 ml (2Tbsp) rum
1/2 tsp ground nutmeg