Maple Shortbread Cookies

🧂 Ingredients

• 178 grams unsalted butter

  softened
• 100 grams maple sugar
• 1 large egg yolk(s)
• 310 grams bleached all-purpose flour
• 2.5 mL Diamond Crystal fine kosher salt
• 30 mL pure maple syrup

  I used dark maple syrup
• 30 mL maple flakes

Instructions

• 1 In the bowl of an electric mixer, fitted with the paddle attachment, cream the
  butter and the maple sugar for several minutes until smooth, creamy, and light.
• 2 Add the egg yolk, and mix to combine, scraping down the bowl as needed.
• 3 Stir in the flour and salt with the mixer on low, scraping the bowl as needed so
  that the butter mixture is incorporated with all the flour. Continue mixing
  until the dough holds together when pressed.
• 4 Divide the dough into two equal disks, pressing the bits of dough together to
  form two smooth disks. Wrap half in plastic wrap to prevent drying while you
  work with the rest. If your kitchen is warm, you may have to chill the dough for
  30 minutes at this stage to help the butter firm up.
• 5 Roll out the first disk of dough on a lightly floured surface until it's ⅛ inch
  (3–4 mm) thick. Cut into the maple leaf shapes with a 2¼ inch (5.7 cm) cookie
  cutter. Transfer all the cookies to a parchment-lined sheet pan. You should be
  able to fit 15 per sheet.
• 6 Refrigerate for 15 minutes before baking while you preheat the oven.
• 7 Preheat the oven to 350 °F (175 °C).
• 8 Bake until the edges begin to brown lightly, 13–15 minutes, rotating if
  necessary partly through the baking time so that the edges brown evenly.
• 9 As soon as the sheet pan of cookies is out of the oven, immediately lightly
  brush the top of each cookie with maple syrup and sprinkle with a few maple
  flakes. Let cool before storing in an airtight container.

Nutrition Info