Glazed Maple Shortbread Cookies Recipe

Glazed Maple Shortbread Cookies Recipe
Glazed Maple Shortbread Cookies Recipe

Delicious, crispy buttered pastries with unbearable maple flavor and sweet icing. This is the perfect autumn cake! It's fun to make and people of all ages will love it, they will remind you of the taste of that decadent maple donut.

Perfect Maple Cookies.
The sweet shiny maple donuts taste the butter from short bread in a delicious, crunchy, melting cake in your mouth. Glazed Maple Shortbread Cookies!
We love the taste of maple glaze around here and can't stop the desire to make a cake. So I thought why not combine the crisp, goodness of butter from bread with the sweet autumn maple taste?

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes

Glazed Maple Shortbread Cookies Recipe
Ingredient
  • 1/2 teaspoon maple extract
  • 2 cups (283g) of all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup of unsalted, cold butter and diced into 1 tablespoon
  • 6 Tbsp (78g) granulated sugar
Glaze
  • Finely chopped pecans (optional)
  • Milk becomes thin as needed
  • 1 cup (132g) of refined sugar
  • 3 Tbsp original maple syrup
  • 1 1/2 tsp maple extract *
  • Color dropping (optional)

Instructions
  1. For cookies: In a bowl, shake the flour and salt. In an electric bowl mixer bowl equipped with a paddle, mix butter and sugar until evenly mixed.
  2. Mix in maple extract. With the mixer set at low speed slowly add the flour mixture and stir until mixed.
  3. Divide the dough into two pieces and shape each into a disk (about 5-inches) on a sheet of plastic wrap, wrap a plastic wrap around the disk and transfer to the refrigerator and chill for 30 minutes (do not stack them, place them separately).
  4. Remove one dough disk from the refrigerator, shake until it is 1/4-inch thick on a surface with a little flour (also wipe the upper part lightly with flour).
  5. Cut to map the shape of the leaves using a cake cutter then transfer the leaves to a baking sheet that is not scaled down.
  6. Transfer the pan to the refrigerator and chill for 15 minutes. Meanwhile, preheat the oven to 350 degrees.
  7. Transfer from the refrigerator to a preheated oven and bake until the edges are slightly golden, about 14-16 minutes.
  8. Let it cool on a baking sheet a few minutes then transfer to a wire rack until it has cooled completely. Repeat with the remaining disk batter.
  9. For glaze: In a medium-size stirring bowl, shake the powdered sugar, maple syrup and maple extract while adding 1/2 tsp milk at a time to be diluted as needed (the glaze should be rather thick, similar to the icing).
  10. Spread glaze on refrigerated cookies and immediately sprinkle or pecans if using after icing each cookie (glaze will begin to set quickly).
  11. Let it rest at room temperature to allow the glaze to be regulated. Store in an airtight container.

Read Also:
Lentil Sweet Potato Shepherd’s Pie (Thanksgiving)
Cozy Autumn Wild Rice Soup Recipe

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