Maple Shortbread 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:

• Beat the butter, 1/2 cup confectioners' sugar, 1/3 cup maple syrup, 1/4 teaspoon salt and the maple extract in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the flour in 2 batches and beat until just combined.
• Turn out the dough onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, lightly dusting the surface with more flour as needed. Pat into an 8-inch square (about 1/2 inch thick). Cut into 1-by-2-inch rectangles, flouring the knife if needed.
• Spread the walnuts on a plate. Gently press each rectangle in the walnuts to coat. Arrange about 1 1/2 inches apart on 2 baking sheets. Refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Bake, switching the pans halfway through, until the cookies are firm and lightly browned on the bottom, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Mix the remaining 1/2 cup confectioners' sugar, 3 tablespoons maple syrup and a pinch of salt in a small bowl until smooth. Drizzle on the cookies. Let set, about 15 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:

• In large bowl, beat butter, 1/2 cup of the maple sugar, the vanilla and salt with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, gradually add flour, beating just until blended. Stir in chopped pecans.
• Shape dough into 11x2-inch log. Mix remaining 1/4 cup maple sugar and coarse sugar; roll dough log in sugar mixture, pressing lightly to coat. Wrap in plastic wrap; refrigerate 2 hours or until firm.
• Heat oven to 350°F. Unwrap dough; cut into 40 (1/4-inch) slices. On ungreased cookie sheets, place slices 1 inch apart. Top each slice with pecan half.
• Bake 12 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from pans to cooling racks to cool completely. Brush cookies with maple syrup. Let stand until dry.

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper; set aside. Into a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped pecans; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight.
• On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Sprinkle the entire surface with turbinado sugar.
• Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 350°F and put a 9-inch tart pan with a removable bottom in freezer to chill.
• Blend butter, brown sugar, 2 tablespoons maple sugar, and vanilla in a food processor just until smooth, about 30 seconds. Sift flour, cornstarch, and salt over butter mixture and pulse just until clumps form (about 8 pulses).
• Press evenly into chilled pan, then sprinkle evenly with remaining 2 tablespoons maple sugar. Prick all over with a fork and freeze 5 minutes.
• Bake in middle of oven until edges are golden, 25 to 30 minutes. Cool in pan on a rack 5 minutes and, while still warm, cut into 8 wedges. Cool completely before removing from pan.

Steps:

• Heat oven to 350 degrees. For crust, combine flour, sugar and salt in a bowl. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 9- by 13-inch baking pan. Bake 15 minutes, or until edges begin to brown. Cool on rack.
• For filling, combine all ingredients except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top. Bake 30 minutes, or until filling is set. Cool on a rack before cutting.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.