Cookie Recipe: Maple Toffee Shortbread
A variation of classic shortbread recipe, Maple Toffee Shortbread follows the time-honored ratio for this cookie’s traditional three key ingredients: one part sugar, two parts butter, and three parts white flour – with just a bit extra flour to offset the toffee bits.
Prep time: 10-15 minutes
Bake time: 20-25 minutes
Cool time: 10 minutes
Makes about 4-5 dozen triangular shortbread slices
Ingredients
Shortbread
1 cup (2 sticks) butter, room temperature
½ cup granulated sugar
1 ½ teaspoons maple flavor
2 ½ cups all-purpose flour
1 package (8-9 ounces) toffee bits or milk chocolate toffee bits
Glaze
½ cup powdered sugar
2-3 teaspoons milk
Directions
- Preheat oven to 350ºF.
- Line a 13 x 9 baking pan with foil. Allow the foil to extend
beyond the ends of the pan for easy removal.
- In a medium bowl with an electric mixer on medium speed,
cream butter, granulated sugar, and maple flavor until fluffy. Gradually beat
in the flour, mixing until well-blended and mixture begins to form large
crumbs.
- Mix in toffee bits by hand using a wooden spoon.
- Press dough evenly into the prepared baking pan. Use the
heel of your hand to smooth the surface.
- Bake shortbread for 20-25 minutes until edges begin to
brown. Remove the pan from the oven. Allow shortbread to cool for 10 minutes.
- While shortbread is still warm, use a sharp knife to score
it into score cookies into 1 ½ inch squares. Cut diagonals across squares to
make triangles. Let shortbread cool in the pan completely.
- Meanwhile, stir together powdered sugar and milk to a
drizzling consistency.
- When shortbread is cool, grasp foil ends. Lift the
shortbread from the pan and set it on a cutting board. Peel back foil sides and
drizzle glaze over bars. Set bars in the refrigerator for 5-10 minutes to allow
glaze to set.
- Remove bars from the refrigerator. Use a sharp knife to
re-cut scored lines and separate bars. Use a spatula to remove cooled bars from
the pan.
- Store cookies in an airtight container with waxed paper in between layers.
A Special Tip from The Elf
When making glaze for Maple Toffee Shortbread, add just a teaspoon of milk at a time to powdered sugar, stirring in between additions, to get correct consistency. Glaze should not be so thick that it must be spread. Glaze that is too thin drips from a spoon in threads. The perfect drizzle allows a consistent, slender stream.
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