Maple Shortbread
IMG_7752

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.

IMG_7636

IMG_7638

Add the extract in and combine completely.

IMG_7639

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

Press into a 9” spring form tart pan.

IMG_7646

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.

IMG_7715

IMG_7716

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

IMG_7746

Remove the outer ring of the tart pan.

IMG_7748

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.

IMG_7749

Delicious with a cup of coffee!

IMG_7752

Print Recipe  

Maple Shortbread
IMG_7752

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.

IMG_7636

IMG_7638

Add the extract in and combine completely.

IMG_7639

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

Press into a 9” spring form tart pan.

IMG_7646

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.

IMG_7715

IMG_7716

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

IMG_7746

Remove the outer ring of the tart pan.

IMG_7748

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.

IMG_7749

Delicious with a cup of coffee!

IMG_7752