MAPLE SHORTBREAD COOKIES
When moving and trying to use up leftover items in the refrigerator, I came up with this recipe. Tasty!
Provided by NSTARK
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 79.5 mg, Sugar 3.9 g
MAPLE SHORTBREAD
Make and share this Maple Shortbread recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 24 wedges
Number Of Ingredients 7
Steps:
- Preheat oven to 300°; lightly grease two 9-inch round cake pans; sprinkle each pan with 1 tablespoon of the maple sugar.
- In a bowl, cream together the butter, salt, regular sugar, ½ cup maple sugar, maple extract, and vanilla; then beat in the flour.
- Divide the dough in half and press it into the prepared pans, smoothing surface with your fingers.
- Sprinkle each round with 1 tablespoon of the remaining maple sugar, pressing it in gently.
- Prick the dough with a fork in an attractive pattern.
- Bake for 35-40 minutes, until it is golden brown around the edges.
- Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
- Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
- Using a pizza wheel or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm; if you wait until it is cool, it will not cut easily).
- Transfer the wedges to a rack to cool.
MAPLE SHORTBREAD
Provided by Alexa Reber
Categories Cookies Dessert Bake Gourmet Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 wedges
Number Of Ingredients 7
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.
GLAZED MAPLE SHORTBREAD COOKIES
Whenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.-Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 188 calories, Fat 10g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
VERMONT MAPLE COOKIES
I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. -Delores Day, Wolcott, Vermont
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
VERMONT MAPLE SHORTBREAD
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.
MAPLE SHORTBREAD BARS
Shortly after the attacks of Sept. 11, 2001, Regina Schrambling wrote of the healing power of cooking. "The food is not really the thing," she said. "It's the making of it that gets you through a bad time." This recipe, adapted from "The New Carryout Cuisine" by Phyllis Méras with Linda Glick Conway, was one she turned to in the trying days that followed. A mere two steps, and ready in less than an hour, it's comfort in a pan, just as good for when the darkness creeps up as it is for those days when you just need a bit more. And to those who might scoff at the two sticks of butter? Consider taking Schrambling's words to heart: "Abstemiousness," she wrote, "is not an option when you're feeling low."
Provided by Regina Schrambling
Categories easy, cookies and bars
Time 55m
Yield 39 bars
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 67 milligrams, Sugar 14 grams, TransFat 0 grams
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- Preheat the oven to 325°F. Melt a tablespoon of butter and brush it onto the bottom and sides of a shortbread pan.
- Alternatively rub soft butter onto the bottom and sides of an 8" round pan., Beat together the remaining 15 tablespoons butter, maple sugar, salt, and flavors until well blended., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- The dough will be crumbly at first, but will come together as it's mixed., Fold in the chopped nuts., Divide the dough in half.
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