Maple Shortbread

This is a simple combination of two of my favorite things. Shortbread and maple. Mmmmm….

The sweet, buttery, slightly salty, flaky cookie also has a wonderful essence of maple flavor and scent that takes this cookie to the next level.

Perfect for Christmas, as these have only a few ingredients and are quite low maintenance for such a special turn out. Enjoy!

Maple Shortbread, makes 16 cookies
1 cup butter, soft
1/2 tsp salt
1 cup powdered sugar
2 tsp maple extract
2 cups AP flour
2 tsp sugar

Preheat the oven to 300 degrees. Lightly spray a 9” spring form tart pan with baking spray.

Combine the butter, salt and sugar in the bowl of an electric mixer. Beat until fluffy.



Add the extract in and combine completely.


Add the flour a little at a time until just combined.

Press into a 9” spring form tart pan.


Refrigerate for at least an hour, or up to overnight.

Sprinkle the 2tsp of sugar evenly over the top of the shortbread.

With a very sharp knife, slice the dough into 16 wedges, and then pierce the top of the wedge with a forks tines.



Bake the shortbread for about an hour or until it is barely golden on the edges.


Remove the outer ring of the tart pan.


Re-slice the cookies along the same lines with a sharp knife. Remove from the pan. They will seem soft in the middle, but as they cool they will crisp up.


Delicious with a cup of coffee!


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