On the Menu Today~
Maple🍁 Shortbread with Maple Glaze
Maple Shortbread are prepared
in this decorative shortbread baking pan by Nordicware.
I don’t even remember where or when I purchased this pan.
(I’m pretty sure I found it at the Dig n’ Dive🙂)
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 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, maplely 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
wintery comfort foods such as; pancakes, waffles, and french toast.
Maple syrup is also delicious when added to frosting or glaze.
The following recipe for Maple Glaze,
would also be perfect over cookies or cake.
This recipe comes to you via Canadian Living….
A fantastic website that has beyond delicious recipes,
wonderful articles and information about life in Canada.
When using maple extract in this recipe,
it’s best to spend a little extra and
purchase a good quality (imitation) extract.
Here at Turnips 2 Tangerines we use:
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.
Now on to the Recipe~
If you like Mexican Wedding Cookies,
you will without a doubt love shortbread.
Made with basically the same ingredients.
The only difference being..
the flavoring used and
the fact shortbread isn’t rolled in powdered sugar….
butter, room temperature
- Preheat oven to 325º
- Grease 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.
- 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.