Maple Brown Butter Shortbread Cookies Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the butter and maple syrup together with an electric mixer in a large bowl until smooth. Stir the flour and salt together in a separate bowl; gradually mix the flour mixture into the butter mixture until just incorporated. Form the mixture into walnut-sized balls; flatten gently and arrange onto a baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes.

Steps:

• In a large bowl, beat butter, sugar and cornstarch until blended. Beat in flavoring. Gradually beat in flour., Shape dough into a disk; cover. Refrigerate until firm enough to roll, about 45 minutes., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. leaf-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake until edges are light brown, 20-25 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and maple syrup until smooth. Spread over cookies. Let stand until set.

Steps:

• Preheat oven to 375 degrees F.
• Prepare a 9″ square baking dish with parchment paper (or use a Rectangular Tart Mold with Removable Bottom).
• To make the brown butter shortbread:.
• In a small sauce pot heat the butter on medium heat until it boils and the butter turns a light golden color, about 3-5 minutes. Strain the butter into a medium bowl. Add the sugar and flour and mix with a spoon until well incorporated. The dough will be quite loose. Cover and refrigerate for about 10 minutes. If the dough gets too cold just let it sit out until it is soft and pliable again.
• Put into the pan and distribute it evenly; cover in plastic wrap and then you can easily spread with your fingers without the dough sticking to you.
• Bake on a cookie sheet for 20 minutes or until the dough is a nice golden brown. Remove and allow the crust to cool on a rack while you make the maple filling.
• Maple coconut filling:.
• In a sauce pot combine the maple syrup, salt, coconut and vanilla, cook over medium heat until boiling. Continue to cook for about a minute, add the dried and candied fruits if using.
• Pour the coconut mixture over the cooled crust. Bake at 375° for about 15-20 minutes, until the coconut turns golden brown.
• Cool completely before removing from pan. (If you are using the 9″ pan with parchment you will need to cut around the edges with a knife to loosen and invert onto a plate. Peel off the parchment and invert onto a cutting board.).
• Cut into rectangular bars or little squares if you want them to last a few extra minutes!

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
• Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, brown sugar, and maple extract together in a bowl until smooth. Add flour; stir to combine. Fold in toffee bits. Spoon batter, about 1 tablespoon per cookie, onto a baking sheet.
• Bake in the preheated oven until edges are lightly browned, about 15 minutes.