Maple Walnut Shortbread Cookies
Level: Easy
Yield: about 32 cookies
Nutritional Analysis Per Serving
Serving Size: 1 of 32 servings
Calories 139 | Total Fat 8 g | Saturated Fat 4 g | Carbohydrates 15 g | Dietary Fiber 1 g | Sugar 7 g | Protein 2 g | Cholesterol 15 mg | Sodium 25 mg
Time Required
Total: 2 hr | Prep: 50 min | Inactive: 45 min | Cook: 25 min
Ingredients
- 2 sticks unsalted butter, at room temperature
- 1 cup confectioners' sugar
- 1/3 cup plus 3 tablespoons pure maple syrup
- 1/4 teaspoon salt, plus a pinch
- 1/4 teaspoon maple extract
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 cup walnuts, finely chopped
Instructions
- Combine the butter, 1/2 cup confectioners' sugar, 1/3 cup maple syrup, 1/4 teaspoon salt, and the maple extract in a large bowl. Using a mixer set to medium speed, beat until the mixture is smooth and creamy, about 2 minutes. Lower the mixer speed and add the flour in two batches, mixing just until combined.
- Transfer the dough to a lightly floured surface and dust with a bit more flour. Gently knead a few times until the dough is soft but not sticky, adding a little extra flour if necessary. Shape into an 8-inch square, about 1/2 inch thick. Cut into 1-by-2-inch rectangles, flouring the knife as needed.
- Place the chopped walnuts on a plate. Lightly press each rectangle into the walnuts to coat. Arrange the cookies about 1 1/2 inches apart on two baking sheets. Chill in the refrigerator until firm, about 30 minutes.
- Position oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Bake the cookies, switching the pans halfway through, until they are firm and lightly browned on the bottom, about 25 minutes. Allow to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare the glaze: In a small bowl, whisk together the remaining 1/2 cup confectioners' sugar, 3 tablespoons maple syrup, and a pinch of salt until smooth. Drizzle the glaze over the cooled cookies. Let set for about 15 minutes.
Photograph by Ryan Dausch
Courtesy of Recipe Iseasy Magazine
