Link to this page

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.

Maple Toffee Shortbread

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

  1. Preheat oven to 350ºF.

  2. Line a 13 x 9 baking pan with foil. Allow the foil to extend beyond the ends of the pan for easy removal.

  3. 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.

  4. Mix in toffee bits by hand using a wooden spoon.

  5. Press dough evenly into the prepared baking pan. Use the heel of your hand to smooth the surface.

  6. Bake shortbread for 20-25 minutes until edges begin to brown. Remove the pan from the oven. Allow shortbread to cool for 10 minutes.

  7. 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.

  8. Meanwhile, stir together powdered sugar and milk to a drizzling consistency.

  9. 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.

  10. 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.

  11. 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.


The Elf Recommends these Yummy Shortbread Recipes

Almond Shortbread: rich wedges flavored with almonds ...

Almond Shortbread Bars ...

Brown Sugar Pecan Shortbread recipe ...

Cherry Chocolate Chip Shortbread: just 7 ingredients ...

Cherry Shortbread Recipe: colorful and easy shortbread variation...

Chocolate Chip Shortbread recipe ...

Chocolate Shortbread Cookies recipe: easy shortbread recipe ...

Classic Shortbread recipe ...

Danish Butter Crunch Cookies ...

Fairy Bites: Shortbread Cookies in miniature ...

Fruitcake Shortbread: Easy Fruited Christmas Shortbread Cookie Recipe ...

Ginger Shortbread Cookies: Ginger Bread variation ..

Irish Shortbread Cookies: an easy Irish Tea Cookies variation ...

Pecan Caramel Shortbread ...

Shortbread: a rich cookie with a rich history ...


Return from Maple Toffee Shortbread to The Cookie Elf home

Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Find A Cookie Recipe or Cookie Baking Tip


The Cookie Elf

FREE! 6 Easy Cookies Recipes for Kids and Families

Get your free copy here or when you fill in the form below.

I'm a member of Food Blogger Pro. Learn how to start and grow your food blog.