Maple Shortbread Cookie Recipe
This Maple Shortbread Recipe makes delicate, buttery cookies infused with the woodsy sweetness of dark maple syrup.
Servings: 48 cookies
Calories: 71kcal
Equipment
- food processor
- cookie stamp or knife and fork
Ingredients
- ½ cup maple sugar
- ¾ cup salted butter (softened)
- 1 ½ cups all-purpose einkorn flour
- ½ teaspoon fine sea salt
- ½ teaspoon ground fenugreek (optional)
Instructions
- Heat oven to 325 F, and then line a baking sheet with parchment paper.
- Add the maple sugar, butter, flour, salt, and fenugreek to a food processor, and process until the mixture begins to clump.
- Turn the dough out onto a floured surface, and form it into two balls. Roll the dough out to ¼-inch thickness, and then use a cookie cutter to cut out the shortbread cookies. Repeat the process with the remaining ball of dough. Transfer the cookies to the fridge, and let them chill at least 1 hour and up to 4 hours.
- Place the chilled shortbread on the prepared baking sheet and bake for about 20 minutes. Transfer to a wire rack to cool completely before serving. Transfer to an airtight container and store at room temperature for up to 1 week.
Nutrition
Calories: 71kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 58mg | Potassium: 16mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Calcium: 5mg | Iron: 1mg
