Description
These Maple Shortbread Cookies are tender and buttery with a delicate maple flavor and a sweet maple glaze on top. Perfectly crisp and lightly golden, they offer a delightful holiday or anytime treat with the warm essence of maple.
Ingredients
Cookie Dough
- 1 cup butter, softened
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon maple flavoring
- 1-3/4 cups all-purpose flour
Glaze
- 3/4 cup plus 1 tablespoon confectioners' sugar
- 1/3 cup maple syrup
Instructions
- Make the cookie dough and let it chill: In a large bowl, beat the softened butter, sugar, and cornstarch until blended. Beat in the maple flavoring, then gradually add the all-purpose flour, blending slowly to prevent flour from flying out of the bowl. For best results, cream the butter and sugar on high speed for about seven minutes to introduce air, resulting in more tender cookies.
- Chill cookie dough: Shape the dough into a disk. Wrap tightly in plastic wrap and refrigerate until firm enough to roll, about 45 minutes; alternatively chill up to 24 hours to allow the flour to hydrate and enhance flavor and tenderness.
- Roll and cut out dough: Preheat oven to 325°F (165°C). On a lightly floured surface, roll dough to 1/4-inch thickness. Use a floured 2-3/4-inch maple leaf-shaped cutter to cut out cookies. Place cutouts about 1 inch apart on parchment-lined baking sheets.
- Bake the cookies: Bake in preheated oven for 20 to 25 minutes, until edges are light brown. Let cookies sit on baking sheets for a few minutes to firm up before transferring to wire racks to cool completely to room temperature.
- Decorate with the maple glaze: In a small bowl, whisk confectioners' sugar and maple syrup until smooth. Spread or drizzle glaze over cooled cookies. Allow glaze to set before serving.
Notes
- Chilling the dough for longer (up to 24 hours) enhances flavor and tenderness by hydrating the flour.
- Use a stand mixer or hand mixer to cream butter and sugar for a fluffier dough.
- The glaze adds extra sweetness and maple flavor; adjust maple syrup amount for desired consistency.
- Store cookies in an airtight container at room temperature for up to one week.