Recipe: Maple Shortbread Cookies

I posted a poll on my Facebook page to see what you wanted to see me make this weekend.  The winner was homemade goldfish/cheddar crackers.



I made some last night, and they burned.  *sigh*



I will make a second batch hopefully tomorrow and hopefully not burn them, but in the mean time, I decided to make the runner up, maple cookies.



These are really simple.  I used my favorite maple shaped pastry press, but you can use any cookie cutter - a mini maple leaf would be perfect.



Use real maple syrup.  Maple flavored corn syrup doesn't cut it.  I also included maple flav-r-bites from King Arthur Flour, and they are wonderful, but not really necessary.  If you can find it, you could top them with a little maple sugar for extra punch.





Maple Shortbread Cookies



1 c butter, frozen

1/2 c real maple syrup, Dark Amber or Grade B preferred

1 tsp maple extract

1 c whole wheat flour

1 c all-purpose flour

1/4 c Maple flav-r-bites (optional)



Preheat oven to 350 F. Shred frozen butter (a grating disc on a food processor works very well for this).



Pulse together butter, maple syrup, and maple extract in the food processor.  Add in flour and flav-r-bites if using, and mix until a ball forms.







Roll out on lightly floured surface to about 1/8" thickness.  Cut with desired cookie cutters and bake for 10-12 minutes or until lightly browned.  Allow to cool on pans for a couple of minutes before transferring to wire cooling racks.