I was at Trader Joes the other day and saw organic maple sugar for an excellent price. I immediately bought it and started thinking about how I can use it. I love the flavor of maple (which is why my Basset Hound is named Maple). I also love the buttery taste of shortbread. I happen to love an intense flavor of maple so I added some maple extract but if you don’t want an intense maple flavor leave it out or substitute vanilla extract.
I got the original recipe here at epicurious.com. I modified it slightly. Here is how I made it:
1 1/2 sticks unsalted butter, room temperature
7 tablespoons finely ground maple sugar, divided
1/4 teaspoon fine table salt
1 1/2 cups all purpose flour
1/4 cup semisweet chocolate chips
2 teaspoons pure maple syrup (preferably Grade B)
1/2 teaspoon of maple extract or 1 teaspoon of vanilla extract
1. Preheat oven to 300 degrees. Grease one 9 inch round cake pan.
2. Cream together 6 tablespoons of maple sugar and butter.
3. Add flour 1/2 cup at a time until dough comes together.
4. Add extract.
5. Pat dough evenly into cake pan. Disperse chips randomly and push into dough.
6. With a pastry brush, brush the cookies with the maple syrup and then sprinkle on remaining maple sugar.
7. Bake for 55 minutes or until brown and firm to the touch.