Each morsel of these delicate cookies offers the indescribable flavor of caramelized maple. Maple abounds through and through—it's in the cookie and in the glaze. Take a nibble. You'll know it's shortbread by the way the cookie melts in your mouth.
Makes 12 large cookies (using large cookie cutter)
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¼ cup pure maple syrup
- 1 large egg yolk
- ¼ teaspoon pure maple extract
- 1 large egg, lightly beaten
- 2 cups brown sugar
- ½ cup butter
- ½ cup milk
- 3 cup confectioner’s sugar
- ¼ teaspoon maple extract
In a medium bowl, combine flour and salt; set aside. In large bowl, beat butter and granulated sugar on medium-high speed until smooth. Add maple syrup, egg yolk and extract; beat until combined. Gradually add flour mixture, beating just until combined. Flatten dough and wrap in plastic. Chill until firm (1½ hours or overnight).
When dough has chilled, preheat oven to 350°F. On a lightly floured surface, roll out dough to ¼-inch thickness and cut dough using a maple leaf-shape cookie cutter. Brush tops with beaten egg and place cookies on a baking sheet lined with parchment paper. Bake until edges are golden brown, 10–12 minutes. Cool on wire rack.
For frosting, combine brown sugar, butter and milk. Boil 3 minutes. Add confectioner’s sugar and maple extract. Frost cookies after they cool.
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