Maple Shortbread Cookies Rolled Version Recipes

GLAZED MAPLE SHORTBREAD COOKIES

Steps:

• In a large bowl, beat butter, sugar and cornstarch until blended. Beat in flavoring. Gradually beat in flour., Shape dough into a disk; cover. Refrigerate until firm enough to roll, about 45 minutes., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. leaf-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake until edges are light brown, 20-25 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and maple syrup until smooth. Spread over cookies. Let stand until set.

MAPLE SHORTBREAD COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the butter and maple syrup together with an electric mixer in a large bowl until smooth. Stir the flour and salt together in a separate bowl; gradually mix the flour mixture into the butter mixture until just incorporated. Form the mixture into walnut-sized balls; flatten gently and arrange onto a baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes.

MAPLE SHORTBREAD COOKIES - ROLLED VERSION

Steps:

• Beat the butter with the sugars, salt, vanilla and maple extract, until well blended.
• Beat in the flour to form a smooth dough. The dough will be crumbly at first, but will come together as it's mixed.
• Divide the dough in half, pat each half into a disk, wrap well and chill for about an hour.
• Preheat oven to 350*F. Line 2 baking sheets with parchment paper, or grease lightly.
• Sprinkle the dough and your work surface lightly with flour.
• Roll the dough till it's a scant 1/4" thick.
• Cut cookies with a cutter and place on the prepared baking sheets. Sprinkle with the extra maple sugar.
• Bake for 10 - 12 minutes or until lightly browned.
• Let sit on the baking sheet for several minutes before moving to a rack to cool completely.

MAPLE SHORTBREAD

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.