Maple sugaring season is almost over, and winter has ended. At least, the calendar says winter is over, and I am really hoping the weather cooperates on that front and allows us to move into Spring! That means it is time to move past maple syrup recipes, but I couldn’t resist just one last one to commemorate the phenomenal sweet season we’ve had this year.
This recipe is for those of us addicted to eating luscious, sweet things. A basic shortbread cookie recipe is transformed from bland to delicious with the addition of maple syrup. There’s a touch of it in the shortbread cookie dough and a bit more in the glaze. The first time I made these, there was a bit of the glaze left after all the cookies were frosted. That became an irresistible spread for some morning toast and bagels. You can bet I’ll be making a bit extra of the glaze whenever I make these cookies!
Maple Shortbread Cookies
Maple Shortbread Cookies (adapted from tasteofhome.com)
Prep Time: 25 minutes, Chill Time: 45 minutes, Bake Time: 20 minutes, Yield: about 2 dozen cookies
Ingredients:
Cookies:
- 1 cup butter, softened
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon maple syrup
- 1-3/4 cups all-purpose flour
Glaze:
- 3/4 cup + 1 tablespoon confectioners’ sugar
- 1/3 cup maple syrup
Directions:
In the large bowl of an electric mixer, beat together the butter, sugar, and cornstarch until they are blended. Beat in the syrup, then gradually add in the flour.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate the dough for 45 minutes or until it is firm enough to roll.
Combine the dough ingredients, then refrigerate it.
Preheat the oven to 325°F. On a lightly floured surface, roll the dough to 1/4-inch thickness. Using a floured 2-3/4-inch leaf-shaped cookie cutter, cut out the cookies.
Roll out the dough and cut it into leaf shapes.
Place the cookies 1-inch apart on a Silpat mat or parchment paper-lined baking sheets. Bake the cookies for 20-25 minutes or until the edges are lightly browned, rotating the trays halfway through the baking time. Remove the sheets from the oven to wire racks to cool completely.
Bake the cookies on Silpat mats or parchment paper.
In a small bowl, mix together the confectioners’ sugar and maple syrup until a smooth glaze forms. Spread the glaze over the cooled cookies.
Put together the glaze.
Allow them to stand until the glaze is set. Store the cookies in an airtight container.
Allow the glaze to harden.
What a sweet end to both the winter and maple syrup seasons! ~Linda
Maple Shortbread Cookies (adapted from tasteofhome.com)
Prep Time: 25 minutes, Chill Time: 45 minutes, Bake Time: 20 minutes, Yield: about 2 dozen cookies
Ingredients:
Cookies:
- 1 cup butter, softened
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon maple syrup
- 1-3/4 cups all-purpose flour
Glaze:
- 3/4 cup + 1 tablespoon confectioners’ sugar
- 1/3 cup maple syrup
Directions:
In the large bowl of an electric mixer, beat together the butter, sugar, and cornstarch until they are blended. Beat in the syrup, then gradually add in the flour.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate the dough for 45 minutes or until it is firm enough to roll.
Preheat the oven to 325°F. On a lightly floured surface, roll the dough to 1/4-inch thickness. Using a floured 2-3/4-inch leaf-shaped cookie cutter, cut the cookies out and place them 1 inch apart on a Silpat mat or parchment paper-lined baking sheets.
Bake the cookies for 20-25 minutes or until the edges are lightly browned, rotating the trays halfway through the baking time. Remove the sheets from the oven to wire racks to cool completely.
In a small bowl, mix together the confectioners’ sugar and maple syrup until a smooth glaze forms. Spread the glaze over the cooled cookies. Allow them to stand until the glaze is set. Store the cookies in an airtight container.