Glazed Maple Shortbread Cookies
Total TimePrep: 25 min. + chilling Bake: 20 min./batch + cooling
Delicious! I made three batches in the past two weeks and each turned out perfectly and recipients loved them. My cookies did not spread but kept their maple leaf shape. I iced and then froze one batch for about 10 days and they were as delicious as the fresh ones.
Flor/butter ratio is off 1 cup butter should have 2 cups flour. Cookies spread and lost shape while baking. then broke and crumbled when putting on cooling racks. I only salvaged about a half dozen of the 18 cookies. the rest are crumbles - I will use to top an apple crumble . there are better recipes for shortbread just google shortbread cookie recipe using 1 cup butter.
I plan on making these this weekend..I have maple brown Sugar I will be subbing for the white sugar. Wish me luck
can these cookies be frozen and iced after thawed?
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 ??