Vermont 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:

• 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 oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.

Steps:

• Preheat oven to 325.
• Melt 1 Tbsp of the butter and brush it onto the bottom and sides of a shortbread pan.
• Mix together the remaining 15 Tbsp. butter,maple sugar, salt and flavorings until well blended.
• Mix in the flour to form a smooth, cohesive dough. Dough will be crumbly at first, but will come together as it's mixed.
• Fold in the chopped nuts, if you're using them.
• Divide the dough in half. Wrap both halves in plastic and refrigerate them both for 30 minutes.
• Take one half out of the refrigerator, and press it into the prepared pan.
• Use a fork to poke the dough all over. This lets steam escape and keeps the shortbread from bubbling as it bakes.
• Bake the shortbread for 25-30 minutes, until the surface is light golden brown, and the edges are a little darker.
• Remove the shortbread from the oven, and immediately turn it out onto a clean work surface.
• Gently brush the shortbread with the maple syrup, being careful not to brush away the pattern.
• Using a pizza wheel or sharp knife, cut the shortbread while it's still warm into eight wedges.
• Transfer to a rack to cool completely.
• Repeat with the remaining half of the dough.

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.