MAPLE-WALNUT SHORTBREAD
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 32 cookies
Number Of Ingredients 7
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 SHORTBREAD BARS
Maple and walnut are a winning combination in these buttery bars that are a refreshing alternative to a chocolate dessert.
Provided by Food Network Kitchen
Categories dessert
Time 11h35m
Yield sixteen 4 by 1-inch bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Cut a piece of foil 8 by 16-inches. Butter the corners and sides of an 8-by-8-inch baking pan. Line the pan with the foil, leaving an overhang on two sides.
- Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the egg yolk, syrup, vanilla extract and vanilla bean seeds if using. Reduce the speed to low, add the flours and salt, all at once, and beat until just combined. Add the walnuts and continue to mix until fully combined.
- Using your hands, drop the dough in pieces evenly into the prepared pan. Flour your hands lightly and press the dough together and into the corners of the pan. Put a piece of waxed paper on top of the dough and use something square and heavy-another pan, a pound of cold butter-to press the dough into the pan and make a smooth, even top. Chill until firm, about 30 minutes.
- When it is firm, use a fork to score the dough all over. Bake until deep golden brown and starting to pull away from the sides of the pan, about 45 minutes. Cool completely on a rack, about 2 hours, then wrap with plastic wrap, and let sit at room temperature overnight.
- Place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to lift off the pan. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up.
- Using a sharp, serrated knife, slice the square in half. Then slice each half into 8 bars.
VERMONT MAPLE COOKIES
I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. -Delores Day, Wolcott, Vermont
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
GLAZED MAPLE SHORTBREAD COOKIES
Whenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.-Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 188 calories, Fat 10g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
WALNUT SHORTBREAD COOKIES
This recipe originally came from the back of a Diamond Walnut package back in the 1970's. I started baking a lot when I was in high school and my taste testers were my dad and my parent's best friends. These were their friend Bud's very favorites so I made them quite a bit. I thought I lost the recipe but after about an hour of searching I found it in a stack of recipes that I had given to my mom. I hope you like them as much as Bud did!
Provided by NVirginian
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Resift the flour with the baking powder.
- Cream the butter with the sugar until light and fluffy. Gradually blend in the flour mixture.
- Stir in the walnuts.
- Cover and chill for at least 2 hours.
- Roll out onto floured board to 1/4" thickness. Cut into any shape.
- Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
- Make 2 to 2 1/2 dozen delicious cookies.
Nutrition Facts : Calories 1577.1, Fat 112.4, SaturatedFat 60.3, Cholesterol 244, Sodium 859.5, Carbohydrate 129.5, Fiber 5.3, Sugar 30.5, Protein 18.3
MAPLE SHORTBREAD COOKIES
When moving and trying to use up leftover items in the refrigerator, I came up with this recipe. Tasty!
Provided by NSTARK
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 79.5 mg, Sugar 3.9 g
MAPLE-PECAN SHORTBREAD
Sugary, nutty shortbread is a sure sign of the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line baking sheet with parchment paper; set aside. Into a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped pecans; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight.
- On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Sprinkle the entire surface with turbinado sugar.
- Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool.
ROSEMARY-WALNUT SHORTBREAD COOKIES
Rosemary represents remembrance. So our rosemary shortbread cookies are sure to make a lasting impression. Download our decorative card; color-print onto heavy paper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
- Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
- Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
- Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
- Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
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