Maple And Chocolate Chip Shortbread Recipes

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.

CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
• Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
• Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
• Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
• Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.

MAPLE AND CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat oven to 300°F. Butter 9-inch diameter tart pan with removable bottom. Using electric mixer, beat room-temperature butter, 6 tablespoons maple sugar, and coarse salt in large bowl until light and fluffy and sugar is dissolved. Add flour and beat just until blended. Pat dough evenly onto bottom of prepared pan. Press chocolate chips into dough in random pattern, spacing chips 1/2 inch apart (chips should show). Brush dough with maple syrup and sprinkle evenly with remaining 1 tablespoon maple sugar.
• Bake shortbread until golden brown and firm to touch, about 55 minutes. Transfer pan to rack and cool shortbread 10 minutes. Gently push tart pan bottom up, releasing shortbread. Cut warm shortbread into 16 wedges. Cool shortbread wedges completely and serve.

CHOCOLATE CHIP SHORTBREAD COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
• Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.

CANADIAN MAPLE SHORTBREAD

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-BACON CHOCOLATE CHIP COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
• Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
• Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.

MAPLE PECAN SHORTBREAD

Steps:

• In large bowl, beat butter, 1/2 cup of the maple sugar, the vanilla and salt with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, gradually add flour, beating just until blended. Stir in chopped pecans.
• Shape dough into 11x2-inch log. Mix remaining 1/4 cup maple sugar and coarse sugar; roll dough log in sugar mixture, pressing lightly to coat. Wrap in plastic wrap; refrigerate 2 hours or until firm.
• Heat oven to 350°F. Unwrap dough; cut into 40 (1/4-inch) slices. On ungreased cookie sheets, place slices 1 inch apart. Top each slice with pecan half.
• Bake 12 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from pans to cooling racks to cool completely. Brush cookies with maple syrup. Let stand until dry.