Maple Shortbread

Buttery melt in your mouth Shortbread cookies with a touch of maple syrup to add a little more sweetness.

Remember when I went through my honey mustard kick? Now obviously it’s all about the maple syrup. First it was this amazing Maple Bacon Gravy. Now it’s Maple Shortbread Cookie time.

Normally I think of December as cookie time around here but yesterday was a special day. It was my Mama’s birthday! And if you frequent this blog you know she is the most amazing woman in the world! So happy birthday Mama I know you enjoyed these Maple Shortbread while you and Dad were here – since there are only 2 left in the cookie jar. hehe

To sell you on these a little more I took a batch of them to work lately and one coworker said “these taste even better than the ones I grew up eating that my grandmother used to make”. I’d call that a success story!

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Maple Shortbread

Servings 20 cookies

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Ingredients

 

• ▢ 1 cup butter softened
• ▢ 3 tablespoons maple syrup
• ▢ 1 1/2 cups all purpose flour
• ▢ 1/2 cup powdered sugar
• ▢ 1/4 cup cornstarch
• ▢ 1/2 teaspoon salt

Instructions

• Preheat oven to 375 degrees.
• Cream together the butter and maple syrup until pale and fluffy.
• Then add flour, sugar, cornstarch and sugar. Whip for 1 minute on low in a mixer. Increase the speed to medium-high for 2 minutes.
• Roll out dough on a lightly floured surface until it's ¼ inch thick.
• Cut cookies into small squares.
• Bake on a parchment lined baking sheet for 12-14 minutes or until edges are a golden brown and transfer to a cooling rack to cool completely.

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