What makes this recipe truly unique is the unmistakable flavor of Canadian maple syrup. The classic component is traditional Irish shortbread whose claim to fame is, of course, the richness of creamery butter. Store cookies in tightly covered container.īeing Canadians we think Maple Shortbread Cookies put a deliciously Canadian spin on an Old-World Tradition. While still warm, cut shortbread into 16 wedges. Remove shortbread from pan to cutting board. With a fork, prick dough in many places.īake shortbread 40 to 45 minutes, until browned around edge. Pat shortbread crumbs into an ungreased 9-inch round tart pan with removable bottom or cake pan. Be careful not overwork dough or shortbread will be tough. With your hand, mix flour and salt into the butter mixture just until crumbs form. In a large bowl, with mixer at medium speed, beat sugar with cooled brown butter and remaining 6 tablespoons softened butter until creamy. (Be careful not to over brown the butter or it will have a bitter taste.) Pour browned butter into a small bowl refrigerate until almost firm, about 35 minutes. Cook butter 8 to 12 minutes, stirring occasionally, until butter solids at bottom of the pan are a rich brown color and butter has a nutty aroma. In a heavy 2-quart saucepan, melt 6 tablespoons butter over low heat. You can bake it either in a standard cake or tart pan or in a shortbread mold.ġ2 tablespoons unsalted butter (1-1/2 sticks), slightly softened Tint with paste or liquid food coloring as desired.īrowning some of the butter first gives this Irish shortbread a deep, rich flavor. In bowl, whisk 4 cups icing sugar with 1/3 cup water, adding up to 2 tablespoons more water if necessary to make spreadable. To make ahead: Store in air-tight containers for up to 1 week or freeze for up to 1 month. Transfer from baking sheet to rack let cool completely. oven, rotating and switching the pans halfway through, for 40 to 50 minutes or until firm. Bake in top and bottom thirds of a 275 degree F. Using smaller star-shaped cutter, make imprint in center. Place about 1-inch apart, on parchment paper-lined or ungreased rimless baking sheets. Using floured 2-inch star-shaped cookie cutter, cut out shapes. On lightly floured surface, roll out dough to 1-inch thickness. With a wooden spoon, beat in flour 1/2 cup at a time. In large bowl, beat butter until fluffy gradually beat in the cornstarch, then sugar. Yield: 34 cookies Buttery and flaky - what more is needed to describe this perfect shortbread! Mrs Catherine O' Hara "Tara" of Sligo, Ireland. Prick each rectangle with the tines of a fork. Cut into rectangles approximately 1-inch by 2-inches. Roll 1-inch thick on a slightly floured board. If the dough is too dry, add 1 to 2 tablespoons more butter. Mrs Pearl Kells of "The Arches", Drumyouth, Arva, Co. Trim the dough around the edges if necessary. Then she inverted onto an ungreased baking sheet and removed the mold. Insert tip of a sharp knife then gently loosen dough from mould all around the edges. She pressed the dough into the mould to completely fill the Shamrock pattern. She lightly buttered the design side of the mould and dusted it with flour, shaking off any excess. Mary used a round 6-inch mold in which to bake her shortbread. Cut into squares or into roundsand bake in a slow oven until done. Yield: 1 round 6-inch decorated shortbreadĬream 8 ounces of butter with 4 ounces of brown sugar and add 8 ounces of plain flour and 2 ounces of corn flour. Here are some more shortbread recipes copied from Irish farmhouse or B & B recipe boxes: Place on an ungreased cookie sheet and bake for about 20 minutes, or until lightly browned. Cut into shape desired with a cookie cutter. Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick. Add flour in 4 portions (one cup at a time) mixing well after each addition. Cream the butter until it is the consistency of whipped cream. If you want them to be fancy decorate the top of each cookie with a piece of cherry before baking.īring butter to room temperature. You can't use anything but butter to make shortbread cookies. We always used margarine at home every day, so I had to convince Mom to buy butter once a year for the Christmas baking. I guess this is the classic "Irish" shortbread recipe, the brown sugar is different than most recipes, and I think it makes them taste better. For our family, the sure sign that Christmas was coming was when the very first batch of shortbread cookies appeared at Grandma's! And of course it wouldn't be the last.
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