Crisp maple shortbread cookies
Chatelaine
* PLUS Baking Time: 10 minutes
Roberto Caruso
Ingredients
-
2 cups
all-purpose
flour
, plus more for rolling
-
2/3 cup
icing sugar
-
1/4 tsp
salt
-
1 cup
cold unsalted
butter
, cubed
FOR ICING:
-
1/3 cup
maple syrup
-
1/2 cup
icing sugar
Instructions
- COMBINE flour, 2/3 cup icing sugar and salt in a food processor. Pulse until just mixed. Add butter. Pulse until a soft dough forms. Gather dough into a ball, then divide in half. Shape each half into a flat disc and wrap separately in plastic wrap. Refrigerate until firm, about 1 1/2 hours, or over-wrap with heavy foil and freeze up to 1 month.
- POSITION oven racks in top and bottom thirds of oven. Preheat oven to 325F. (Keep discs in refrigerator until ready to roll.) Dust a rolling pin and a large sheet of waxed paper lightly with flour. Roll out a disc of dough on waxed paper to no thicker than 1/8 in. Dip a 2-in. rectangular cookie cutter in flour. Cut out shapes. Transfer to 2 large, ungreased cookie sheets and place about 1 in. apart. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until cookies are just golden around edges, 10 to 12 min.
- REMOVE to a rack to cool completely. Repeat with remaining dough. Gather dough scraps and form into a disc. Chill until firm enough to re-roll, about 10 min.
- WHISK maple syrup with 1/2 cup icing sugar until smooth. Lightly brush tops of cooled cookies, covering the entire surface. Excess icing will drip through the racks. Let stand for 1 hour or until icing is dry. Store cookies in an airtight container at room temperature up to 1 week or freeze up to 1 month.
- Prep Tip: If shortbread cookie dough softens while you’re rolling and cutting it out, simply stop and refrigerate it on waxed paper, and check on it after 5 min.
Chatelaine Quickies: Maple custard oatmeal
Nutrition (per serving)
- Calories
- 45,
- Carbohydrates
- 5 g,
- Fat
- 3 g,
- Sodium
- 9 mg.
