I am such a sucker for shortbread. I like the classic version the most but it is fun to tie in some fun, enter my Maple-Glazed Shortbread. This cookie is buttery and flakey as a shortbread should be, but with an added layer of texture of the sweet maple glaze that lays on top. The combination of the sweet and rich is insanely delicious and I am not kidding when I say these will melt right in your mouth.
Maple-glazed Shortbread makes a lasting impression…
You can use any shape of cookie cutter you wish, but for the Fall months, I love to use my maple leaf cutter. I got this cutter when my husband and I were in our first few months of dating. It was Canada Day and him being the super proud Canadian he is, I wanted to make an impression. That impression I was trying to convey was a LOOK-I -CAN-BAKE-AND-I-WAS-THOUGHTFUL-ENOUGH-TO-CUT-THEM-INTO-MAPLE-LEAVES-WE-SHOULD-GET-MARRIED impression. Well….it worked! I don’t think this is why he married me but I like to think of it as a little piece of the pie.
My favorite Maple Leaf Cookie Cutter
Every time I make these cookies and I see that little cookie cutter, it brings me back to that day and makes me smile. And laugh a little at myself. I know, enough about the cookie cutter, but 2 more things. I love this cutter because it is small, not quite bite-sized, about 3 bite-sized. It helps with the guilt factor for yourself and your guests 🙂 It also has a stamp capability so if you choose to not glaze them, you can make a leaf imprint! For my glazed cookies, I chose to just use the outline of the leaf, but options are always nice! You can find the cookie cutter here:
Maple-Glazed Shortbread on your Thanksgiving table!
These Maple-Glazed Shortbread cookies are a perfect addition to your Thanksgiving table this year! They are perfect to place on around your pies as an added yummy decoration or on their own, just like my Little Acorn Treats. Kids and grown-ups alike will devour these cookies…sometimes we need a pie break on Thanksgiving!
Mama’s little helper. Most of the time he is a good boy when I am doing shoots on the floor, but one time I turned around and he was eating a stick of butter I was photographing. Let’s just say he wasn’t feeling too hot later on.
Try my Chocolate Chip Chocolate Dipped Shortbread this holiday season as well!
- 1 cup butter, softened (2 sticks)
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 teaspoons maple flavoring
- 1 3/4 cups all-purpose flour
- 3/4 cup of powdered sugar
- 1/3 cup maple syrup (the purer the better, it adds an extra richness in flavor)
- In a large bowl, beat butter and sugar until blended
- In a separate bowl, combine flour & cornstarch, sift into butter mixture and beat gradually (sifting helps make the cookie lighter and less dense. I don't have a sifter so I use my sieve, place it over a large bowl and add the flour and cornstarch. I tap the sieve and let the dry ingredients fall into the bowl then add it that way)
- Shape dough into a disk, wrap in plastic wrap and refrigerate for about 30 minutes
- Preheat oven to 325 degrees
- On a lightly floured surface, roll out the dough to 1/4 inch thickness
- Cut into shapes using your favorite Fall cookie cutter (I find it is easier to dip your cookie cutter into flour then cut the shape, allows cookie to fall out of the cutter more easily)
- Place 1-inch apart on lined baking sheet (no need to use cooking spray or oil here, there is enough butter in these cookies that they won't stick!)
- Bake until edges are a light golden color, about 20-25 minutes (just keep an eye on them between that time)
- Remove from baking sheet and let cool completely on wire rack
- In a small bowl, mix powdered sugar and maple syrup and stir until smooth
- Place glaze in a piping bag and pipe on top of the cooled cookies (if you do not have a piping bag, use a ziplock and cut the end off)
- *I find piping the glaze on is easier for my cookie shape, they have tiny leaves to it looks cleaner than spreading with a butter knife. For not as intricate of a cookie shape, feel free to spread with a butter knife
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