Nik's Perfectly Delicious Glazed Maple Shortbreads
I cooked maple sugar cookies because maple syrup comes from Canada, so it is part of my national food. Also my grandmother likes to bake, so now I know hot to bake a national dish like her.
Glazed Maple Shortbread Cookies Shortbread
● 1 cup (227g) unsalted butter, softened
● 1/2 cup (60g) powdered sugar
● 5 tbsp maple syrup
● 2 cups (250g) all-purpose flour GLAZE
● 1 cup (125g) powdered sugar
● 1/4 cup (63ml) pure maple syrup Instructions
Method
1. Preheat oven to 350F. Line two baking sheets with parchment paper
2. In a large bowl, cream together the butter, sugar and maple syrup
3. Add in the flour and continue to mix until just combined. If the dough seems to soft chill in fridge
4. cup of water and a fork
5. In a separate bowl place some flour this flour is for your hands when handling the dough
6. Place flour on your hands and roll about half a golf ball size of dough into a circle and place it on the parchment paper but be sure there is enough room between each cookie
7. Continue this until dough is gone
8. Take the fork and dip in water and press down on center of cookies gently enough so they are flat you may need to dip several times so the fork does not stick to the cookie
9. Place in oven and watch until the edges of the cookies are lightly browned approx 7 min
10.Once cookies are finished place them on a rack to cool. If in a hurry place them in the fridge to cool down. Cookies must be cool before placing on the glaze.
11. To prepare the glaze; stir together the powdered sugar and maple syrup until smooth. Add more powdered sugar or maple syrup if needed to reach desired consistency. You want the glaze to be thick but spreadable.
12. Place the glaze in a piping or ziplock bag. Cut a tiny opening in the tip or corner of the bag. Pipe an outline around the cookie. Then roughly fill it in with glaze. Use a toothpick to smooth out the glaze and fill in any gaps. Let stand until dry
measuring out the maple syrup
Ready for the oven
Making the glaze!
