Maple and Brown Sugar Shortbread
originally posted at Bready or Not
http://celestialgldfsh.livejournal.com/287005.html
| Servings |
| 1batch |
|
|
Ingredients
- 3sticks unsalted butter(room temperature)
- 1/2 cup maple sugar
- 1/2cup brown sugar
- 1/2teaspoon vanilla
- 1teaspoon maple flavoring
- 3 1/2cups flour
- 3/4teaspoons salt
- turbinado or decorating sugar(optional)
Instructions
- Preheat the oven to 350-degrees.
- Mix the softened butter and sugars until just combined. Add vanilla and maple flavoring.
- In a separate bowl, sift together flour and salt, then add to butter mixture. Mix on low just until dough comes together; if dough doesn’t come together, add tiny amounts of water until it does so. Dump dough onto a lightly floured surface and shape into a flat disk. Wrap in plastic and chill at least thirty minutes (or freeze for future use). [I have kept it in fridge for two days without any problems.]
- Roll dough to a thickness of 1/2 inch and cut into individual cookies. If you want, sprinkle the tops with some additional sugar.
- Bake for 12-16 minutes, until the edges just begin to turn golden. Remove from oven and cool before serving.
Recipe Notes
Shortbread keeps for a week or more in a sealed container, and also ships well.
OM NOM NOM!
