Buttery melt in your mouth Shortbread cookies with a touch of maple syrup to add a little more sweetness.
Remember when I went through my honey mustard kick? Now obviously it’s all about the maple syrup. First it was this amazing Maple Bacon Gravy. Now it’s Maple Shortbread Cookie time.
Normally I think of December as cookie time around here but yesterday was a special day. It was my Mama’s birthday! And if you frequent this blog you know she is the most amazing woman in the world! So happy birthday Mama I know you enjoyed these Maple Shortbread while you and Dad were here – since there are only 2 left in the cookie jar. hehe
To sell you on these a little more I took a batch of them to work lately and one coworker said “these taste even better than the ones I grew up eating that my grandmother used to make”. I’d call that a success story!
- 1 cup butter, softened
- 3 tablespoons maple syrup
- 1½ cups all purpose flour
- ½ cup powdered sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- Preheat oven to 375 degrees.
- Cream together the butter and maple syrup until pale and fluffy.
- Then add flour, sugar, cornstarch and sugar. Whip for 1 minute on low in a mixer. Increase the speed to medium-high for 2 minutes.
- Roll out dough on a lightly floured surface until it's ¼ inch thick.
- Cut cookies into small squares.
- Bake on a parchment lined baking sheet for 12-14 minutes or until edges are a golden brown and transfer to a cooling rack to cool completely.