After making a batch of these cookies, even the "not that into sweets" member
of our household was reaching for seconds ... and thirds.
Probably due to the fact that it's not overly sweet, this sophisticated cookie is open to modifications - like adding chopped pecans! cinnamon! or even thyme!
We love the maple glaze, but admittedly
we (*ahem* me/I) generally have more of a sweet tooth than some.
Ingredients:
for the shortbread cookies:
1 cup butter
1/4 cup light brown sugar
1/4 cup JEM maple syrup
2 cups flour
1/4 teaspoon salt
for the glaze:
1/2 cup JEM Reserve maple syrup (for a more robust taste!)
4 tablespoons butter
1 tablespoon heavy cream
1/4 cup packed light brown sugar
1/2 teaspoon salt
Instructions:
for the shortbread cookies:
Preheat an oven to 350 degrees F.
Beat the butter, brown sugar, and maple syrup together with an electric mixer in a large bowl until smooth. Stir the flour and salt together in a separate bowl; gradually mix the flour mixture into the butter mixture until just incorporated.
Form the mixture into walnut-sized balls; flatten gently and arrange onto a baking sheet.
Optional Tip: I use the back of a 1/4 tsp to make a little "pool" for the maple glaze to sit inside. Yum!
Bake in the preheated oven until lightly browned, 10 to 12 minutes.
for the glaze:
Heat butter and sugar in a saucepan over medium heat, stirring, until sugar has dissolved.
Add maple syrup, cream, and salt, and bring to a boil then turn down to a simmer - stirring constantly.
Remove from heat when glaze looks golden and let cool until thickened. Use glaze immediately.
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