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Maple Syrup Shortbreads Recipe

	Category	Cookie Recipes
	Views	122
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Ingredients And Procedures

---------------------------------SHORTBREAD--------------------------------- 1/2 c Unsalted butter

1/4 c Sugar

1 c All-purpose flour

-------------------------------MAPLE TOPPING------------------------------- 3/4 c Packed brown sugar

1/3 c Pure maple syrup

1 tb Unsalted butter; room temp.

1 ts Vanilla

1/2 c Chopped toasted walnuts

For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch square baking dish. Cream butter and sugar in processor unitl light and fluffy. Add flour and process just until blended; do not form ball. Pat into bottom of prepared dish. Bake until shortbread is light brown, about 25 minutes.

For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2" squares. Store in airtight container. Source: Bon Appetit magazine, December 1984. Typed for you by Karen Mintzias

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<h1>Maple Syrup Shortbreads</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>---------------------------------SHORTBREAD--------------------------------- 1/2 c Unsalted butter <P>1/4 c Sugar <P>1 c All-purpose flour <P>-------------------------------MAPLE TOPPING------------------------------- 3/4 c Packed brown sugar <P>1/3 c Pure maple syrup <P>1 tb Unsalted butter; room temp. <P>1 ts Vanilla <P>1/2 c Chopped toasted walnuts <P>For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch square baking dish. Cream butter and sugar in processor unitl light and fluffy. Add flour and process just until blended; do not form ball. Pat into bottom of prepared dish. Bake until shortbread is light brown, about 25 minutes. <P>For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2" squares. Store in airtight container. Source: Bon Appetit magazine, December 1984. Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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