MAPLE SYRUP SHORTBREADS
FOR THE SHORTBREAD:
1/2 cup unsalted butter
1/4 cup sugar
1 cup all-purpose flour
FOR THE MAPLE TOPPING:
3/4 cup packed brown sugar
1/3 cup pure maple syrup
1 tablespoon unsalted butter, room temperature
1 teaspoon vanilla
1/2 cup chopped toasted walnuts
TO PREPARE THE SHORTBREAD:
Preheat oven to 350 degrees. 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.
TO PREPARE THE 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 1 1/2-inch squares. Store in airtight container.
Makes 36
Source: Bon Appetit, December 1984
FOR THE SHORTBREAD:
1/2 cup unsalted butter
1/4 cup sugar
1 cup all-purpose flour
FOR THE MAPLE TOPPING:
3/4 cup packed brown sugar
1/3 cup pure maple syrup
1 tablespoon unsalted butter, room temperature
1 teaspoon vanilla
1/2 cup chopped toasted walnuts
TO PREPARE THE SHORTBREAD:
Preheat oven to 350 degrees. 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.
TO PREPARE THE 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 1 1/2-inch squares. Store in airtight container.
Makes 36
Source: Bon Appetit, December 1984
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