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MAPLE SHORTBREAD




Source of Recipe


GOURMET NOVEMBER 1999


Recipe Introduction


This recipe is adapted from one in the great book Classic Home Desserts, by Richard Sax," says Alexa Reber of Sterling, Massachusetts. "I created it for my mother — she loves maple above all other flavors. It is almost as wonderful as she is."


List of Ingredients




1 stick cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons packed dark brown sugar
1/4 cup maple sugar
1 teaspoon vanilla
3/4 cup plus 2 tablespoons unbleached all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt


Recipe



Preheat oven to 350°F and put a 9" tart pan with a removable bottom in freezer to chill. Blend butter, brown sugar, 2 tablespoons maple sugar, and vanilla in a food processor just until smooth, about 30 seconds. Sift flour, cornstarch, and salt over butter mixture and pulse just until clumps form (about 8 pulses). Press evenly into chilled pan, then sprinkle evenly with remaining 2 tablespoons maple sugar. Prick all over with a fork and freeze 5 minutes. Bake in middle of oven until edges are golden, 25 to 30 minutes. Cool in pan on a rack 5 minutes and, while still warm, cut into 8 wedges. Cool completely before removing from pan. Makes 8 wedges.

Cooks' note:
• Shortbread keeps in an airtight container at room temperature 5 days.

Alexa Reber, Sterling, MA
Sugar and Spice