Maple Shortbread Recipe

Maple Shortbread Recipe

  • 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons packed dark brown sugar
  • 1/4 cup maple sugar
  • 1 teaspoon vanilla
  • 3/4 cup plus 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F and put a 9-inch tart pan with a removable bottom in freezer to chill.
  2. Blend butter, brown sugar, 2 tablespoons maple sugar, and vanilla in a food processor just until smooth, about 30 seconds. Sift flour, cornstarch, and salt over butter mixture and pulse just until clumps form (about 8 pulses).
  3. Press evenly into chilled pan, then sprinkle evenly with remaining 2 tablespoons maple sugar. Prick all over with a fork and freeze 5 minutes.
  4. Bake in middle of oven until edges are golden, 25 to 30 minutes. Cool in pan on a rack 5 minutes and, while still warm, cut into 8 wedges. Cool completely before removing from pan.
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