Scrumptious Shortbread
Maple Walnut Shortbread
Rich butter, classic Canadian maple, and for the grand finale, crunchy walnuts.
Preparation Time:
20 Minutes
Ingredients:
| 3/4 cup | GAY LEA Butter (Unsalted), softened | 175 ml |
| 1/3 cup | granulated sugar | 75 ml |
| 2 tbsp | pure maple syrup | 25 ml |
| 1-1/2 cups | all purpose flour | 375 ml |
| 1/2 cup | finely chopped walnuts | 125 ml |
Instructions:
Using electric mixer, beat butter with sugar until light and fluffy. Stir in maple syrup. In separate bowl, combine flour and walnuts; using wooden spoon, gradually stir into butter mixture.
Transfer mixture to lightly floured work surface. Shape dough into 2 logs about 1-1/2" (4 cm) in diameter. Cover with plastic wrap and refrigerate until firm, about 1 hour.
Preheat oven to 325F (160C).
Slice log into ½" (1 cm) thick slices. Place on parchment paper lined cookie sheets. Bake in centre of oven for 20 to 25 minutes or until edges are golden. Cool on pan on racks. (Cookies can be stored in airtight container for up to 5 days).
Makes 24 cookies
Transfer mixture to lightly floured work surface. Shape dough into 2 logs about 1-1/2" (4 cm) in diameter. Cover with plastic wrap and refrigerate until firm, about 1 hour.
Preheat oven to 325F (160C).
Slice log into ½" (1 cm) thick slices. Place on parchment paper lined cookie sheets. Bake in centre of oven for 20 to 25 minutes or until edges are golden. Cool on pan on racks. (Cookies can be stored in airtight container for up to 5 days).
Makes 24 cookies