These cookies are a fantastic addition to tea, or coffee in the afternoon.  In fact, they are great for an after school snack. They are light, buttery, crumbly and everything I think shortbread should be.  I like them better than Lorna Doones and trust me, that is BIG.

They go together pretty fast, and they also freeze well if securely wrapped.  Be careful about what else is in the freezer, though, they can pick up off flavors due to the delicacy of the cookie.

I like to sprinkle sugar crystals on mine before baking..something like Sugar in the Raw works great due to the large size crystals. And the rustic flavor of the Sugar in the Raw goes especially well with these cookies.

The trick to making the best shortbread cookies is to make sure you don’t over mix  the dough. You don’t want to develop the gluten.

Sorry- yellow light from eco-friendly spiral bulbs…at least you know I am green, right?

The Best Maple Shortbread Cookies 

1 1/2 c flour

1/2 c cake flour

1 c powdered sugar

1 c unsalted butter

1 tsp maple flavor

1 tsp vanilla flavor

1/4 c sugar in the raw for sprinkling

Preheat oven to 350 and grease a 13×9x2 inch pan,

Combine flour, cake flour, powdered sugar, butter and flavorings. Mix at low speed until it forms a soft dough.

Turn the dough into the pan and press it evenly to fill the pan. Sprinkle with the Sugar in the Raw and press in gently.

Bake for 20-25 minutes, or until golden.  Cool slightly, cut in desired sized bars, and finish cooling.

My desired size in ONE but some people get as many as 32

Image:(c)MaryeAudet

Content:Marye Audet for Baking Delights 

Post from: Baking Delights