Maple Syrup Shortbreads
Yield
36 servingsPrep
20 minCook
50 minReady
70 minLow Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Shortbread | |||
| ½ | cup |
butter, unsalted
|
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| Maple topping | |||
| ¾ | cup |
brown sugar
packed |
*
|
| ⅓ | cup |
maple syrup
pure |
|
| 1 | tablespoon |
butter, unsalted
room temperature |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
walnuts
chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Shortbread | |||
| 118 | ml |
butter, unsalted
|
|
| 59 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| Maple topping | |||
| 177 | ml |
brown sugar
packed |
*
|
| 79 | ml |
maple syrup
pure |
|
| 15 | ml |
butter, unsalted
room temperature |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
walnuts
chopped, toasted |
|
Directions
For shortbread: Preheat oven to 350℉ (180℃).
Generously butter 9-inch square baking dish .
Cream butter and sugar in processor unitl light and fluffy.
Add flour and process just until blended; do not form ball.
Pat into bottom of prepared dish.
Bake until shortbread is light brown, about 25 minutes.
For topping: Beat sugar, maple syrup and butter to blend.
Beat in egg and vanilla.
Pour over shortbread. Sprinkle evenly with walnuts.
Bake until topping is set, about 25 minutes.
Cool on rack.
Cut into 1½ inch squares.
Store in airtight container.
