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Maple Shortbread Cookies
Canadians have put a quintessentially Canadian spin on an Old-World Tradition. The classic component is traditionally Irish shortbread, whose claim to fame is, of course, the richness of creamery butter. What makes it truly unique is the unmistakable flavor of maple syrup. Although this recipe demands two separate steps, the maple butter flavor is well worth the effort.
MAPLE BUTTER
2/3 cup maple syrup and ½ cup butter (room temperature)
In a small saucepan, bring maple syrup to a boil and reduce by half, approximately 10 to 15 minutes. Remove from heat and let stand at room temperature. When cool, add the butter and stir until completely blended.
Place in refrigerator until firm. Makes ¾ cup.
SHORTBREAD
¾ cup maple butter
2 cups all-purpose flour
¼ teaspoon salt
Combine the maple butter, flour and salt in a food processor. Pulse until all the ingredients are well combined and form a ball. Flatten into a disk shape. Wrap in plastic and refrigerate until the dough is well chilled.
Preheat oven to 175 degrees C (350 degrees F).
Position rack to center of oven.
Remove dough from fridge and roll to ¼-inch thickness. With cookie cutters, cut dough into desired shapes. Place cookies on an ungreased cookie sheet, sprinkle with raw sugar crystals if desired and bake until slightly golden brown, approximately 10 to 15 minutes.
Makes about three dozen two-inch cookies.
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