- 1 cup butter, softened
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon maple flavoring
- 1-3/4 cups all-purpose flour
- 3/4 cup plus 1 tablespoon confectioners' sugar
- 1/3 cup maple syrup
- In a large bowl, beat butter, sugar and cornstarch until blended. Beat in flavoring. Gradually beat in flour.
- Shape dough into a disk; wrap in plastic wrap. Refrigerate 45 minutes or until firm enough to roll.
- Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. leaf-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets.
- Bake 20-25 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
- In a small bowl, mix confectioners' sugar and maple syrup until smooth. Spread over cookies. Let stand until set. Yield: 1-1/2 dozen.
Reviews for Glazed Maple Shortbread Cookies
"Delicious and easy to make. I wonder if I added red food colouring, the icing would be red for Canada Day or would the maple syrup taint the colour?"
"Delicious and addicting! Wow! Fortunately, they're not TOO high in sugar. I suspected that the glaze would be runny, so I cut back a little on the syrup; next time I'll cut back even more. I was pleasantly surprised to find that the glaze did set up, even though it started out runny. Also, I used rubber bands to measure the 1/4" thickness, and I got 32 cookies with my maple leaf cutter (I did re-roll scraps). Even so, I had about twice as much glaze as I needed. I think I'll have to make some more cookies to solve that problem... Enjoy!One day later... I'm a bit disappointed that the glaze has really crystallized. Make and serve these the same day for prettiest results."
"These cookies are fabulous... even people who are not usually looking for maple syrup recipe will love them. Love the shortbread texture. Thanks for sharing this recipe."
"Simply delicious for the maple lover in mind ??"