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Maple🍁 Shortbread with Maple Glaze
This recipe for Maple Shortbread are prepared in a decorative shortbread baking pan by Nordicware. I don’t even remember where or when I purchased this pan but I’m pretty sure I found it at the Dig n’ Dive I n Appleton WI, which is a store similar to Goodwill except that you dig and dive for your purchases and you pay by the pound.
Recently, we have started to remodel our kitchen (again) and I found this pan in the back of a cabinet that I very seldom open. One of those “lost in space” cabinets. I have several Nordicware pans, so I was surprised when I found this pan. Surprised and happy. I was thrilled that I found the pan when it was in “season” and not in the summer months when it would have no doubt been lost in space to me again. I couldn’t wait to try out my “new” shortbread pan.
Maple Shortbread are buttery and delicious. The maple glaze gives the shortbread just the right amount of sweet, maple goodness.🍁 Even though Maple🍁 season is technically in the spring, I always associate maple and maple syrup with winter. Maybe that’s because maple syrup is drizzled over so many breakfast comfort foods such as; pancakes, waffles, and french toast or maybe because it’s because maple syrup is used as an ingredient in fall/winter comfort foods such as squash, sweet potatoes and pumpkin. Maple syrup is also delicious when incorporated into frosting or glaze.
Recipe Note: Maple Extract
When using maple extract in this recipe it’s best to spend a little extra and purchase a good quality extract. We like Watkins spices, extracts and flavorings. Why, do you ask? Because we love their products. (we haven’t even been asked nor did we get paid to write that) Here at Turnips 2 Tangerines we enjoy passing on to our readers quality products that we like and use in our kitchen. Watkins and Nordicware are both Minnesota based companies and sell “Made in America” products.
Now On to the Recipe
If you like Mexican Wedding Cookies, you will without a doubt love shortbread. Made with basically the same ingredients with the only difference being the flavorings used. Also, that shortbread is usually baked in a shortbread pan or tart pan and isn’t rolled in powdered sugar. These shortbread cookies or bars are drizzle with a delicious maple glaze. The following recipe for maple glaze would be perfect drizzled over cookies, bars, brownies or cake.
Light, Buttery, Crisp with a delicate maple flavor.
- 1 cup butter, room temperature
- 3/4 cup confectioners sugar
- 1/2 teaspoon maple extract
- 2 cups flour
- Maple Glaze:
- 1 cup confectioners sugar
- 1/4 cup maple syrup
- 1/2 teaspoon maple extract
Preheat oven to 325º
Grease shortbread pan lightly.
Cream butter until light and fluffy.
Beat in confectioners' sugar, then beat in maple extract until fluffy.
Stir in the flour just until combined. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm but not hard, about 45 minutes. Remove from the refrigerator and remove plastic wrap; firmly press dough into pan, so that it comes up below the rope detail. Prick all of the surface with a fork. Bake for 30 to 35 minutes or until lightly browned.
Let cool in pan for about 10 minutes.
Loosen the edges with a plastic knife and invert onto a cutting board.
Cut into serving pieces while warm. Make maple glaze.
In bowl, whisk together confectioners' sugar, maple syrup and maple extract; gradually whisk in up to 2 teaspoons water to make a thin but spreadable glaze. Drizzle over tops of bars; let stand until dry, about 20 minutes. Storage: layer between sheets of waxed paper and store in an air-tight container.