Maple Shortbread
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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.

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Add the extract in and combine completely.

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

Press into a 9” spring form tart pan.

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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.

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

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Remove the outer ring of the tart pan.

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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.

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Delicious with a cup of coffee!

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