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Maple Shortbread Cookies & Maple Cookbook Review

Makes around 1 1/2 dozen cookies
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 cookies
Author Amee

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup maple sugar
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 2 1/4 tsp turbinado sugar optional for topping

Instructions

  • In a large bowl, beat butter and maple sugar with an electric mixer on medium speed until creamy and smooth
  • Beat in yolk until fully incorporated
  • In a medium bowl, whisk flour, baking powder and salt
  • Add flour mixture to butter mixture and beat for about 20 seconds, until a smooth dough comes together
  • Pat dough on the counter to form a 1x2x7 inch brick
  • Wrap in plastic and refrigerate dough for at least 4 hours, until completely chilled
  • Preheat oven to 375 degrees F
  • Use a sharp knife to cut half the dough into 1/4 inch slices
  • Refrigerate remaining dough
  • Arrange slices on the baking sheet, spacing them generously
  • Sprinkle with turbinado sugar, if using, per cookie
  • Bake for 8-10 minutes, until lightly browned
  • Remove from the oven and cool on baking sheet for 5 minutes before transferring cookies to a cooling rack to cool completely
  • Repeat with remaining dough