Maple Walnut Shortbread Cookies Recipes

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-WALNUT SHORTBREAD

Steps:

• Beat the butter, 1/2 cup confectioners' sugar, 1/3 cup maple syrup, 1/4 teaspoon salt and the maple extract 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 flour in 2 batches and beat until just combined.
• Turn out the dough onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, lightly dusting the surface with more flour as needed. Pat into an 8-inch square (about 1/2 inch thick). Cut into 1-by-2-inch rectangles, flouring the knife if needed.
• Spread the walnuts on a plate. Gently press each rectangle in the walnuts to coat. Arrange about 1 1/2 inches apart on 2 baking sheets. Refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Bake, switching the pans halfway through, until the cookies are firm and lightly browned on the bottom, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Mix the remaining 1/2 cup confectioners' sugar, 3 tablespoons maple syrup and a pinch of salt in a small bowl until smooth. Drizzle on the cookies. Let set, about 15 minutes.

MAPLE-WALNUT COOKIES

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

MAPLE-WALNUT SHORTBREAD COOKIES

Steps:

• In large bowl, beat butter and sugar with electric mixer on medium speed 30 seconds or until smooth. Add 1/2 cup of the walnuts and the egg yolk; beat until blended. On low speed, beat in flour, baking powder, salt and maple flavor until stiff dough forms. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
• Heat oven to 350°F. Divide dough into 8 equal parts. On lightly floured surface, shape each part into a rope 12 inches long and 3/4 inch thick. Cut into 2-inch lengths. On ungreased cookie sheets, place cookies about 2 inches apart; flatten slightly.
• Bake 15 to 17 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. In another small bowl, place remaining 1 cup walnuts. Dip 1/2 inch of 1 long side of each cookie into chocolate, then coat chocolate edge with walnuts. Place on waxed paper; let stand about 2 hours until chocolate is set.