Bready or Not: Maple and Brown Sugar Shortbread
Some baking ingredients are akin to gold, and cost just about as much.
For me, maple sugar was this treasure. I have seen it listed in the King Arthur Flour catalog for years but the price scared me. The current price is $10.95 for an 8 ounce bag. Ouch! I have shopped elsewhere but no one had a better price; plus, I trust KAF and order from them a couple times a year.
In fall 2013, I gave into temptation and bought a bag. Oh my. The stuff really is amazing. The texture is soft and sandy and unlike any other sugar. In this particular recipe, it lends itself well to that perfect shortbread texture with some subtle maple flavor.
If you love maple, this is an indulgence that's well worth the price.
Maple and Brown Sugar Shortbread
modified from Ciera Design
3 sticks unsalted butter (1 1/2 cups), room temperature
1/2 cup maple sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 teaspoon maple flavoring
3 1/2 cups flour
3/4 teaspoon salt
turbinado or decorating sugar, optional
1) Preheat the oven to 350-degrees.
2) Mix the softened butter and sugars until just combined. Add vanilla and maple flavoring.
3) In a separate bowl, sift together flour and salt, then add to butter mixture. Mix on low just until dough comes together; if dough doesn't come together, add tiny amounts of water until it does so. Dump dough onto a lightly floured surface and shape into a flat disk. Wrap in plastic and chill at least thirty minutes (or freeze for future use). [I have kept it in fridge for two days without any problems.]
4) Roll dough to a thickness of 1/2 inch and cut into individual cookies. If you want, sprinkle the tops with some additional sugar.
5) Bake for 12-16 minutes, until the edges just begin to turn golden. Remove from oven and cool before serving.
OM NOM NOM.
For me, maple sugar was this treasure. I have seen it listed in the King Arthur Flour catalog for years but the price scared me. The current price is $10.95 for an 8 ounce bag. Ouch! I have shopped elsewhere but no one had a better price; plus, I trust KAF and order from them a couple times a year.
In fall 2013, I gave into temptation and bought a bag. Oh my. The stuff really is amazing. The texture is soft and sandy and unlike any other sugar. In this particular recipe, it lends itself well to that perfect shortbread texture with some subtle maple flavor.
If you love maple, this is an indulgence that's well worth the price.
Maple and Brown Sugar Shortbread
modified from Ciera Design
3 sticks unsalted butter (1 1/2 cups), room temperature
1/2 cup maple sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 teaspoon maple flavoring
3 1/2 cups flour
3/4 teaspoon salt
turbinado or decorating sugar, optional
1) Preheat the oven to 350-degrees.
2) Mix the softened butter and sugars until just combined. Add vanilla and maple flavoring.
3) In a separate bowl, sift together flour and salt, then add to butter mixture. Mix on low just until dough comes together; if dough doesn't come together, add tiny amounts of water until it does so. Dump dough onto a lightly floured surface and shape into a flat disk. Wrap in plastic and chill at least thirty minutes (or freeze for future use). [I have kept it in fridge for two days without any problems.]
4) Roll dough to a thickness of 1/2 inch and cut into individual cookies. If you want, sprinkle the tops with some additional sugar.
5) Bake for 12-16 minutes, until the edges just begin to turn golden. Remove from oven and cool before serving.
OM NOM NOM.
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