Maple shortbread cookies have all of the buttery flavor and crumbly texture of shortbread but with that sweet maple flavor we all love.
I love shortbread. Put a pack of Lorna Doones in front of me and I will totally forget that I want to lose a bazillion pounds before vacation time. They will be gone. Don’t EVEN ask me to share. I made these maple shortbread just to see if I could and …DANG…. It was a rousing success.
They are crumbly and sweet just like shortbread. Do use a good butter like Kerrygold because the butter is the primary flavor. If you use cheap butter you’ll be sorry. I promise. I sprinkled them with Maple sugar before baking but you could use Sugar in the Raw (Turbinado sugar), too. The large sugar crystals don’t melt so much in the oven and so each crumbly bite has a punch of crunch. They are so good.
Make sure you don’t over-mix the dough because it will make them tough but other than that? These are the easiest cookies ever.
These are one serving for me… or about 32 servings for normal people.
Maple Shortbread CookiesPrint Add to Collection Go to Collections
- 1 1/2 cup flour
- 1/2 cup cake flour
- 1 cup powdered sugar
- 1 cup unsalted butter
- 1 1/2 teaspoons maple flavor
- 1/2 teaspoon vanilla flavor
- 1/4 cup maple sugar, , turbinado sugar, or sugar crystals for sprinkling
- Preheat oven to 350.
- Grease a 13x9x2 inch pan,
- Combine flour, cake flour, powdered sugar, butter and flavorings.
- Mix at low speed until it forms a soft dough.
- Turn the dough into the pan and press it evenly to fill the pan.
- Sprinkle with the maple or turbinado sugar and press in gently.
- Bake for 20-25 minutes, or until golden.
- Cool slightly, cut in desired sized squares or bars, and finish cooling.