CANADIAN SHORTBREAD COOKIES
These cookies combine the rich taste of butter and maple syrup. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F (150°C).
- Combine the butter, sugar, flour and maple syrup, blend until smooth.
- On a lightly floured surface roll dough out 1/2 inch thick. Cut into desired shapes and place on ungreased cookie sheets.
- Bake at 300°F (150°C) for 20 minutes, watch carefully so as not to overcook. Let cookies cool before eating.
CANADIAN MAPLE SHORTBREAD
This is a variation of Shortbread that has a uniquely Canadian flavour! It is much like the Scottish shortbread with it's rich creamery butter flavour combined with Canada's maple syrup. It requires two separate steps: making the maple butter and making the shortbread. It's an easy recipe to make and I hope you enjoy it.
Provided by Ranikabani
Categories Dessert
Time 1h
Yield 36 2inch cookies
Number Of Ingredients 5
Steps:
- Maple butter: In a small saucepan, bring the maple syrup to a boil and reduce by half (this should take about 15 minutes) Remove from heat and let it stand at room temp.
- When it is cool, add the butter and stir or gently whisk until well blended.
- Place in frigde until firm.
- This makes about 3/4 cup.
- Shortbread: In a food processor or blender, combine the maple butter, flour and salt.
- Use the pulse setting to combine well the ingredients.
- Take it out of the blender/food processor and shape it into a ball.
- Flatten it to a disc shape.
- Wrap in plastic and refrigerate until well chilled.
- Preheat oven to 350F and position rack to centre of oven.
- Remove dough from the fridge and roll it out to about 1/4 inch thickness.
- Cut dough into desired shapes (I use a maple leaf shaped cookie cutter... very Canadian, eh?) Place cookies on ungreased cookie sheet and bake until slightly golden brown (about 10-15 min, depending on your oven).
MAPLE AND PECAN SHORTBREADS
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- For the shortbread: Line an 8-inch square baking pan with aluminum foil, making sure to leave several inches of overhang on each side to lift out the shortbread (or use a rectangular tart mold with removable bottom). Cream together the sugar and butter, using an electric mixer on medium speed, until light and fluffy, 1 to 2 minutes. Mix in the vanilla, and then the flour and salt. The dough will be crumbly, pea-size balls. Dust your fingers in flour, evenly distribute the crumbles throughout the dough, and then press evenly into the pan and the edges, forming a smooth dough. Refrigerate for 30 minutes. Bake until the shortbread is a nice golden brown, 20 to 25 minutes. Cool the crust completely in the pan set over a wire rack.
- For the maple butter: Bring the maple syrup to a boil, without stirring, in a small high-sided saucepan over medium-high heat. Cook the syrup, lowering the heat to medium if it begins to foam up to the top of the pot, until a candy thermometer reaches 235 degrees F to 240 degrees F (113 to 116 degrees C), soft-ball stage, about 15 minutes. Place the saucepan in a basin or bowl of ice water. Let cool, without stirring, until the thermometer reads about 120 degrees F (50 degrees C), 20 to 30 minutes. Remove the saucepan from the water. Beat the syrup, using a hand-held electric mixer on medium-high speed, until creamy, light in color (like peanut butter) and thickened, about 5 minutes. Continue to stir the maple syrup using a wooden spoon until it has lightened a few more shades, lost some of its sheen and slowly oozes off the spoon. Spread the maple butter over the cooled crust. Top with the toasted pecans and gently press into the maple butter. Sprinkle with sea salt. Set the pan aside for 30 minutes so the maple butter can set. It will change from a shiny finish to a dull, matte finish. Gently lift out of the pan and cut into 24 pieces.
MILLIONAIRE'S SHORTBREAD
This is a delicious Millionaire's shortbread recipe! It makes a great dessert or snack that will have your family begging for more. The only problem you are going to have is trying to stop yourself from eating it all!
Provided by Miija Veley
Categories Desserts Cookies Bar Cookie Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
- Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
- Press dough into the prepared pan. Prick all over with a fork.
- Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
- Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
- Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.7 g, Cholesterol 44.8 mg, Fat 18.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 11.4 g, Sodium 136.5 mg, Sugar 31.6 g
MAPLE PECAN SHORTBREAD SQUARES
These squares are my husband's favorite. We get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for. Hope you enjoy as much as we do.
Provided by Tracey Lafave Kessler
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
- Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 18 g, Cholesterol 26.9 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 48.3 mg, Sugar 11.3 g
MAPLE SHORTBREAD BARS
Shortly after the attacks of Sept. 11, 2001, Regina Schrambling wrote of the healing power of cooking. "The food is not really the thing," she said. "It's the making of it that gets you through a bad time." This recipe, adapted from "The New Carryout Cuisine" by Phyllis Méras with Linda Glick Conway, was one she turned to in the trying days that followed. A mere two steps, and ready in less than an hour, it's comfort in a pan, just as good for when the darkness creeps up as it is for those days when you just need a bit more. And to those who might scoff at the two sticks of butter? Consider taking Schrambling's words to heart: "Abstemiousness," she wrote, "is not an option when you're feeling low."
Provided by Regina Schrambling
Categories easy, cookies and bars
Time 55m
Yield 39 bars
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. For crust, combine flour, sugar and salt in a bowl. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 9- by 13-inch baking pan. Bake 15 minutes, or until edges begin to brown. Cool on rack.
- For filling, combine all ingredients except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top. Bake 30 minutes, or until filling is set. Cool on a rack before cutting.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 67 milligrams, Sugar 14 grams, TransFat 0 grams
MAPLE SHORTBREAD
Provided by Alexa Reber
Categories Cookies Dessert Bake Gourmet Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 wedges
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F and put a 9-inch tart pan with a removable bottom in freezer to chill.
- Blend butter, brown sugar, 2 tablespoons maple sugar, and vanilla in a food processor just until smooth, about 30 seconds. Sift flour, cornstarch, and salt over butter mixture and pulse just until clumps form (about 8 pulses).
- Press evenly into chilled pan, then sprinkle evenly with remaining 2 tablespoons maple sugar. Prick all over with a fork and freeze 5 minutes.
- Bake in middle of oven until edges are golden, 25 to 30 minutes. Cool in pan on a rack 5 minutes and, while still warm, cut into 8 wedges. Cool completely before removing from pan.
More about "canadianmapleshortbread recipes"
BEST MAPLE SHORTBREAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.9/5 (144)Servings 20
SCOTTISH CANADIAN MAPLE SHORTBREAD - HUMBLEBEE & ME
From humblebeeandme.com
Estimated Reading Time 5 mins
KASEY WILSON: SAVOURY AND SWEET SHORTBREADS | VANCOUVER SUN
From vancouversun.com
WHIPPED SHORTBREAD - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CRISP MAPLE SHORTBREAD COOKIES RECIPE - CHATELAINE.COM
From chatelaine.com
MRS. MACGREGOR’S SHORTBREADS - TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
MAPLE SHORTBREAD | CANADIAN LIVING
From canadianliving.com
RECIPE | MY MOM’S SHORTBREAD COOKIES | NATALIE MACLEAN
From nataliemaclean.com
MAPLE SHORTBREAD - MADE IN CANADA GIFTS
From madeincanadagifts.ca
ROBINHOOD | TRADITIONAL SHORTBREAD
From robinhood.ca
RECIPE: EASIEST EVER SHORTBREAD | DUNCAN HINES CANADA®
From duncanhines.ca
TRADITIONAL CANADIAN SHORTBREAD COOKIES
From acanadianfoodie.com
SIMPLE MAPLE SHORTBREAD COOKIES - NOURISHED KITCHEN
From nourishedkitchen.com
GRANDMA'S SHORTBREAD | CANADIAN LIVING
From canadianliving.com
CANADIAN CLASSIC MAPLE SHORTBREAD BISCUITS BY SPRUCEWOOD …
From wineonline.ca
CLASSIC SCOTTISH SHORTBREAD - FIVEHEARTHOME
From fivehearthome.com
MARY MACLEOD'S TRADITIONAL SHORTBREAD RECIPE - CTV NEWS
From ctvnews.ca
CANADIAN MAPLE SHORTBREAD COOKIES - YOUTUBE
From youtube.com
TRADITIONAL SCOTTISH SHORTBREAD - THE DARING GOURMET
From daringgourmet.com
MAPLE SHORTBREAD COOKIES - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
SCOTTISH CANADIAN MAPLE SHORTBREAD COOKIES - LORI BURKE'S KITCHEN
From loriburkeskitchen.com
MAPLE-PECAN SHORTBREAD | RECIPE | KITCHEN STORIES
From kitchenstories.com
CANADIAN MAPLE SHORTBREAD - PLAIN.RECIPES
From plain.recipes
SIMPLY PERFECT SCOTTISH SHORTBREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
GRANDMA MARY'S SHORTBREAD RECIPE | MYRECIPES
From myrecipes.com
CANADIAN OATMEAL SHORTBREAD | FOREVERFAITHANDFOOD
From foreverfaithandfood.wordpress.com
BEST SHORTBREAD EVER: AN OLD-TIME RECIPE | FOOD | CBC PARENTS
From cbc.ca
CANADIAN MAPLE SHORTBREAD RECIPE - WEBETUTORIAL
From webetutorial.com
MOM’S CANADIAN TRADITIONAL SHORTBREAD COOKIE RECIPE 2016
From acanadianfoodie.com
5-INGREDIENT ALMOND MAPLE SHORTBREAD COOKIES - 100 DAYS OF …
From 100daysofrealfood.com
COOK CANADIAN! FOOD DAY CANADA RECIPES FOR QUICK BREADS
From fooddaycanada.ca
MAPLE SHORTBREAD SANDWICH COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
MAPLE PECAN SHORTBREAD | DESSERT LADY
From dessertlady.ca
SHORTBREAD TWO WAYS: TRADITIONAL AND CHOCOLATE | CBC LIFE
From cbc.ca
COVERED BRIDGE MAPLE SHORTBREAD COOKIES
From recipeschoice.com
RECIPE: HOW TO MAKE CANNABIS-INFUSED MAPLE SHORTBREAD - LEAFLY
From leafly.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love