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Maple Shortbread Cookies
Cook's Notes: These cookies are melt-in-your-mouth shortbread cookies with maple flavoring. If you’re looking for a unique flavor this shortbread cookie is perfect for the holiday season and/or for your next coffee break, Shortbread cookies do not have eggs in them. They are traditionally made from butter, sugar, and flour…or in this case cornstarch add in which contributes to the light, dry texture of the cookie.
The recipe makes 18 cookies and was adapted from Taste of Home.
TRUE CONFESSIONSAfter I iced the cookies, I really, really wanted to add sprinkles or something to make it look more festive but my husband insisted I should not go that route and keep it simple. I am glad I took his advice. In this case, simple was the best but it was hard not to add some color.
I recently purchased these new cutters with rippled edges I had seen in a magazine.
These were the perfect cookie to try the cutter out.
Ingredients:
- 1 cup butter softened
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon maple extract
- 1-3/4 cups all-purpose flour
Glaze Ingredients:
- 1 cup powdered sugar
- 1/3 cup pure maple syrup
- 1 tablespoon softened butter
- Milk as needed
Directions:
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- In a large bowl, beat the butter, sugar, cornstarch, and maple extract. Slowly add the flour mixture until combined.
- Shape dough in a disk and chill for about 45 minutes until it's firm enough to roll.
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Roll dough on a lightly floured surface to 1/4 inch. Cut cookies using a 3-inch cookie cutter in any shape (leaf, circle, square, etc.).
- Bake for 11 minutes or until the edges begin to turn golden brown. Let cookies cool completely.
- In a small bowl, mix powdered sugar, butter, and syrup with enough milk for the correct consistency. Spread over cookies. Let the glaze set.
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RETURN OF THE REINDEER BAR 2022
with added healthy options .jpg)
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