Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

MAPLE SYRUP SHORTBREADS




Source of Recipe


ruthanna--CF



Shortbread:
1/ 2 cup butter, room temperature
1/ 4 cup sugar
1 cup flour

Maple topping:
3/ 4 cup firmly packed brown sugar
1/ 3 cup pure maple syrup
1 Tbsp. butter, room temperature
1 egg
1 tsp. vanilla
½ cup chopped toasted walnuts

Preheat oven to 350 degrees. Generously grease 8 inch aquare baking dish. Craem butter and sugar until light and fluffy. Add flour and mix just until blended. Pat into bottom of prepared dish. Bake until shortbread is very light brown, about 25 minutes.

Meanwhile, beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over baked shortbread. Sprinkle evenly with walnuts. Return shortbread to oven and bake until topping is set, about 25 minutes. Cool in rack. Cut into 1 ½ inch squares. Store in airtight container. Makes about 36.