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+ servings

Maple Shortbread with Maple Glaze

Light, Buttery, Crisp with a delicate maple flavor.
Course Cookies, Dessert
Cuisine All-American, British, Canadian
Keyword maple, shortbread
Servings 6 servings
Calories 595kcal
Author Lynn / Turnips 2 Tangerines


  • shortbread baking pan


  • 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.
  • 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.


Serving: 1g | Calories: 595kcal | Carbohydrates: 76g | Protein: 5g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 81mg | Sodium: 273mg | Potassium: 84mg | Fiber: 1g | Sugar: 42g | Vitamin A: 945IU | Calcium: 30mg | Iron: 2mg