Holiday Cookies the Maple Syrup Way...


A recent review of Katie Webster's Maple Cookbook on Amee's Savory Dish blog included the following holiday cookie recipe.  So timely for the holidays and another way to add maple syrup and maple sugar to your festive season.

Maple Shortbread Cookies & Maple Cookbook Review
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Recipe type: Dessert
Photo credit:  Amee's Savory Dish
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
 
Makes around 1½ dozen cookies
Ingredients
  • ½ cup unsalted butter
  • ½ cup maple sugar
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp salt
  • 2¼ tsp turbinado sugar, optional for topping
Instructions
  1. In a large bowl, beat butter and maple sugar with an electric mixer on medium speed until creamy and smooth
  2. Beat in yolk until fully incorporated
  3. In a medium bowl, whisk flour, baking powder and salt
  4. Add flour mixture to butter mixture and beat for about 20 seconds, until a smooth dough comes together.
  5. Pat dough on the counter to form a 1x2x7 inch brick
  6. Wrap in plastic and refrigerate dough for at least 4 hours, until completely chilled
  7. Preheat oven to 375 degrees F
  8. Use a sharp knife to cut half the dough into ¼ inch slices
  9. Refrigerate remaining dough
  10. Arrange slices on the baking sheet, spacing them generously
  11. Sprinkle with turbinado sugar, if using, per cookie
  12. Bake for 8-10 minutes, until lightly browned
  13. Remove from the oven and cool on baking sheet for 5 minutes before transferring cookies to a cooling rack to cool completely
  14. Repeat with remaining dough

Dori Ross

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