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.


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