Maple Walnut Shortbread Cookies
The View From the Great Island
Maple Walnut Shortbread Cookies ~ maple infused and packed with nuts, this takes my classic slice and bake shortbread cookie recipe to a whole new level.
- 2 sticks, (1 cup) unsalted butter (at room temperature)
- ½ tsp pure maple extract
- 1¾ cups all purpose flour
- ¼ cup cornstarch
- 1 cup finely chopped walnuts plus more for topping
- 1 cup confectioner's sugar,
- about 5 Tbsp pure maple syrup (not imitation)
- Cream the butter and the sugar together.
- Beat in the extract.
- Whisk together the flour and cornstarch. Blend them into the butter and sugar, until it forms a dough.
- Stir in the walnuts and make sure you get them well distributed in the dough.
- Turn the dough out onto a sheet of plastic wrap or parchment paper and form it into a log, about 9 or 10 inches long. Wrap it in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure.
- Refrigerate the dough for at least 3 hours.
- Set oven to 350F
- Slice the dough into 1/4 - 1/3 inch slices and place on a parchment or silpat lined baking sheet. Thinner slices will bake up crispier, and thicker ones will be more buttery and soft.
- Bake for about 12 minutes. The cookies will still be pale and soft, but will firm up as they cool.
- Cool for 2 minutes on the baking sheet, then cool completely on a rack.
- Make the frosting by whisking the sugar with enough maple syrup to form a spreadable frosting. If it is too thick, add a bit more syrup, and if it becomes too think add more sugar. Spread a layer on each cooled cookie and dust with crushed walnuts. The frosting will harden as it dries.
View the recipe instructions at The View From the Great Island