Aunt Kitty’s to DIE for Maple Shortbread

maple syrup recipe

16 TBS unsalted Irish Butter, or Organic Butter (High quality butter is critical)

1 Teaspoon Salt

1 cup Maple Sugar

2 Teaspoon Vanilla Extract

2 cups King Arthur Unbleached All-Purpose Flour


Preheat oven to 300*F. In a medium bowl, beat together butter, salt, sugar and vanilla, then beat in the flour. It may seem dry, but beat until it comes together as a stiff dough.

Roll dough in long logs in round or squared sides, wrap in plastic, and refrigerate at least half an hour before slicing a bit thinner than a tablespoon mark on a butter stick; roll in maple sugar and place on parchment paper lined sheets; prick in decorative pattern; or Alternately: roll flat between parchment, then refrigerate; use round cookie tin base to cut rounds; place on parchment, and prick design. Sprinkle with maple sugar. Bake and cut wedges after 5 minutes from oven. This will permit you to ship shortbread gifts securely with minimum breakage in round cookie tins. Use parchment to separate each layer.

You can serve these delicious treats as is, or drizzle with maple cream for an extra decadent maple experience.

Be prepared for bold hints or even candid requests for more each holiday from folks on your shortbread gift list!

This recipe is an adaptation of a shortbread recipe created by King Arthur Flour.

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