These Maple Shortbread Cookies are melt in your mouth shortbread cookies with maple flavoring.
If you’re looking for a unique flavored shortbread cookie, these Maple Shortbread Cookies are a great recipe to try.
MAPLE SHORTBREAD COOKIES
I know, I know…everyone is eating salads and I’m over here eating cookies.
Here’s how these Maple Shortbread Cookies came about. I was pet sitting for a friend while they went to Canada snowboarding and when they came back they brought me maple filled chocolates as a thank you.
Chocolates filled with maple syrup. Why not maple cookies with a maple syrup glaze? Is that a hard sell? I know it’s not the first dessert you think of when you’re craving something but believe me when I say these Maple Shortbread Cookies are melt in your mouth divine. Like melt in your mouth!
WHY ARE THERE NO EGGS IN SHORTBREAD COOKIES?
Shortbread cookies do not have eggs in them. They are traditionally made from butter, sugar, and flour…or in this case cornstarch.
WHY DOES THIS SHORTBREAD HAVE CORNSTARCH IN IT?
Cornstarch is the secret ingredient that makes these cookies melt in your mouth.
WHERE CAN I BUY MAPLE FLAVORING?
Most Walmarts have an abundance of flavorings in their baking aisle. If you’re lucky your grocery store will carry it. You can also buy it on amazon here.
If you want to skip the maple flavoring in the cookies and just use the pure maple syrup in the glaze that’s fine but they won’t be quite as good.
HOW CAN I TELL WHEN SHORTBREAD IS COOKED?
Because shortbread stays white in color when cooked, a good indicator that they are done is to look at the edges which should be golden brown.
If you like these Maple Shortbread Cookies, you’ll love these shortbread cookie recipes:
Yield: 18 cookies
Maple Shortbread Cookies – melt in your mouth shortbread cookies with maple flavoring.
plus 1 tablespoon powdered sugar
pure maple syrup
In a large bowl, beat the butter, sugar, cornstarch, and maple flavoring. Slowly add the flour mixing until combined.
Shape dough in a disk and chill for about 45 minutes until it’s firm enough to roll.
Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough on a lightly floured surface to 1/4 inch. Cut cookies using a 2 to 3 inch cookie cutter in any shape (leaf, circle, square, etc.).
Bake for 10-14 minutes or until edges begin to turn golden brown. Let cookies cool completely.
In a small bowl, mix powdered sugar and syrup. Spread over cookies. You can use an offset spatula or pipe a border with a ziplock bag filled with icing with the corner snipped off and then fill the center. Let glaze set.
Store cookies in an airtight container for up to 3 days.
Source: Taste of Home
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