"This recipe is adapted from one in the great book Classic Home Desserts, by Richard Sax," says Alexa Reber of Sterling, Massachusetts. "I created it for my mother — she loves maple above all other flavors. It is almost as wonderful as she is."
Active time: 15 min Start to finish: 55 min
Shortbread keeps in an airtight container at room temperature 5 days.
Recipe information
Yield
Makes 8 wedges
Ingredients
Preparation
Step 1
Preheat oven to 350°F and put a 9-inch tart pan with a removable bottom in freezer to chill.
Step 2
Blend butter, brown sugar, 2 tablespoons maple sugar, and vanilla in a food processor just until smooth, about 30 seconds. Sift flour, cornstarch, and salt over butter mixture and pulse just until clumps form (about 8 pulses).
Step 3
Press evenly into chilled pan, then sprinkle evenly with remaining 2 tablespoons maple sugar. Prick all over with a fork and freeze 5 minutes.
Step 4
Bake in middle of oven until edges are golden, 25 to 30 minutes. Cool in pan on a rack 5 minutes and, while still warm, cut into 8 wedges. Cool completely before removing from pan.
