Maple Walnut Shortbread Cookies
User Reviews
4
Maple Walnut Shortbread Cookies
Description
This recipe produces rich and buttery shortbread cookies enhanced by maple sugar and pure maple extract. Butter and sugar are creamed to incorporate air, then flour and cornstarch provide the tender crumb structure. The inclusion of finely chopped walnuts distributed throughout the dough adds a nutty texture and flavor contrast.
After forming the dough into a chilled log, slices are cut and baked until just pale golden, allowing the cookies to stay soft while firming up as they cool. The frosting is prepared by mixing confectioners sugar with real maple syrup until spreadable, and applied once the cookies have cooled, adding sweetness and a glossy finish.
These cookies are suitable for serving with tea or coffee and can be stored in an airtight container to maintain freshness. The recipe suggests using real maple syrup and possibly substituting almond extract if pure maple extract is unavailable.
Ingredients
- 1 cup butter unsalted, at room temperature
- 1/2 cup maple sugar (substitute light brown or granulated if you like.)
- 1/2 tsp pure maple extract (if you can't find, use almond extract.)
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 cup walnut finely chopped plus more for topping
frosting
- 1 cup confectioners sugar sifted
- maple syrup the real thing please, not imitation!, about 5 Tbsp, pure
Instructions
- Cream the butter and the sugar together.
- Beat in the extract.
- Whisk together the flour and cornstarch. Blend them into the butter and sugar, until it forms a dough.
- Stir in the walnuts and make sure you get them well distributed in the dough.
- Turn the dough out onto a sheet of plastic wrap or parchment paper and form it into a log, about 9 or 10 inches long. Wrap it in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure.
- Refrigerate the dough for at least 3 hours.
- Preheat the oven to 350F
- Slice the dough into 1/4 - 1/3 inch slices and place on a parchment or silpat lined baking sheet. Thinner slices will bake up crispier, and thicker ones will be more buttery and soft.
- Bake for about 12 minutes. The cookies will still be pale and soft, but will firm up as they cool.
- Cool for 2 minutes on the baking sheet, then cool completely on a rack.
- Make the frosting by whisking the sugar with enough maple syrup to form a spreadable frosting. If it is too thick, add a bit more syrup, and if it becomes too think add more sugar. Spread a layer on each cooled cookie and dust with crushed walnuts. The frosting will harden as it dries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21cookies
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 200kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 2mg | 0% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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