Maple Shortbread With Maple Glaze

This recipe comes to me from a great friend and baker, Joanna Beall. She has created endless delights using maple sugar and maple syrup! This recipe also calls for maple extract, which is a natural flavoring and will enhance the maple-y flavor. Bake up some cookies for those you love!

• 1 cup cold butter cut into cubes
• 8 tbsp Couching Lion Maple Sugar
• 2 cups all purpose flour
• 1/4 tsp salt
• 1/2 tsp maple extract

Mix flour and salt, then in a stand mixer with paddle attachment, blend butter and sugar until smooth. Add maple extract. Mix in flour and salt.

Divide the dough into two balls. Flatten into discs and chill for 30 minutes. Do not stack discs.

Remove from fridge and roll out to 1/4 inch thickness, on floured work space. Cut into preferred shapes. Place on ungreased cookie sheet and chill for 15 minutes. 

Preheat oven to 350 degrees and then bake 14-16 minutes until edges are slightly brown. Remove to racks and cool completely. Enjoy as is, or take the extra step to glaze the cookies!

Glaze

• 1 1/2 cups confectioners sugar
• 2 tbsp milk
• 1 tbsp Couching Lion Maple Syrup
• 1/2 tsp maple extract

Blend all ingredients until smooth. Spread on cookies and sprinkle with decorations or chopped nuts. Let stand for 3 hours until set.