We have been LOVING shortbread cookies!! They’re so delicious,mmm and the way they melt in your mouth, all so deliciously fattening.. oops did I say that out loud?.. but it’s so hard not to… Meh the gym can wait!! 😛
So with all the festivities of Christmas and New Years, and with the help of our empty containers, I decided to make some cookies for us to have with tea and for the sake of all the celebration!! So I did!!
- 2 cups (283g) all-purpose flour
- 1/4 tsp salt
- 1 cup unsalted butter, cold and diced into 1 Tbsp pieces
- 6 Tbsp (78g) granulated sugar
- 1/2 tsp almond extract
- 1 cup (132g) powdered sugar
- 3 Tbsp real maple syrup
- 1 1/2 tsp almond extract
- Milk to thin as needed
- Finely chopped pecans (optional) – I left my pieces slightly big because I like the taste of pecans in my cookies
- In a mixing bowl whisk together flour and salt. In the bowl of an electric stand mixer fitted with the paddle attachment (preferably one that constantly scrapes bowl, if not stop and scrape down bowl occasionally throughout entire mixing process), mix together butter and sugar until well combined (not light and fluffy though, you don’t want air bubbles in this dough). Mix in almond extract. With mixer set on low speed slowly add in flour mixture and mix just until combined. Divide dough into two portions and shape each into a disk (about 5-inches) on a sheet of plastic wrap, wrap plastic wrap around disks and transfer to fridge and chill 30 minutes (don’t stack them, place them separately).
- Remove one disk of dough from fridge, rough out to an even 1/4-inch thickness on a lightly floured surface (also dusting top lightly with flour). Cut in round shapes using a cookie cutter then transfer leaves to an ungreased baking sheet. Transfer the baking sheet to refrigerator and chill 15 minutes. Meanwhile preheat oven to 350 degrees. Transfer from fridge to preheated oven and bake until edges are lightly golden, about 14 – 16 minutes. Let cool on baking sheet several minutes then transfer to a wire rack to cool completely. Repeat with remaining disk of dough.For the glaze:
- In a medium mixing bowl whisk together powdered sugar, maple syrup and almond extract while adding in milk 1/2 tsp at a time to thin as needed (glaze should be somewhat thick, similar to an icing). Spread glaze over cooled cookies and immediately top with pecans if using after icing each cookie (because the glaze will begin to set quickly). Let rest at room temperature to allow glaze to set. Store in an airtight container.
Now that you’ve got that, try it out and let me know what what you think.
Made some adjustments to the recipe . Recipe source Jacklyn