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Maple Shortbread Cookies




Source of Recipe


Internet


List of Ingredients




Shortbread
16 T. Butter, room temperature
2/3 c. Confectioners' sugar
1/2 tsp. Vanilla extract
2 c. All-purpose flour, unsifted

Preheat oven to 325 degrees. Using the back of a large spoon, cream the butter until it is light. Mix in the powdered sugar, then the vanilla. Now work in the flour. Knead the dough on an unfloured surface until it is nice and smooth. Cut dough in half and make into a ball. Spray your 2 shortbread pans very lightly with a non-stick oil spray. Put the ball of dough into the middle of each shortbread pan, and working out from the center, firmly press the dough into the pans. Prick the entire surface with a fork, and bake the shortbread right in the pan for about 30-35 minutes or until lightly browned. Be sure that the middle is thoroughly cooked and doesn't look slightly opaque or the shortbread might stick to the pan.

Maple Topping
3/4 c. Light brown sugar, firmly packed
1/3 c. Vermont maple syrup
2 T. All-purpose flour
1 lg. Egg yolk
2 c. Chopped walnuts

While the shortbread is cooking, mix the light brown sugar, maple syrup, flour, and the egg yolk in a small bowl. When the shortbread is lightly browned, remove the pans from the oven and spread half of the maple syrup mixture evenly over the top of each. Sprinkle the chopped nuts all over the syrup mixture, being sure to cover the surface thickly. Gently press the nuts into the topping. Return the pans to the oven and continue baking an additional 15-20 minutes. As soon as you remove the pans from the oven, run a knife around the edge of the shortbread. Let the shortbread cool in the pans for about 10 minutes. Again, run the knife around the edge of the pans to loosen the shortbread and make sure none of the sugar is holding the cookie in the pan. Flip the pans over onto a wooden cutting board. If the shortbread doesn't come right out, hold the pan upside down over the wooden cutting board and firmly tap one edge of it on the board several times until the shortbread releases. Cut the shortbread into serving pieces while it is still
warm.


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