Maple shortbread

Yield: 1 servings

Measure Ingredient
1 \N Stick cold unsalted butter; cut into 1/2-inch
\N \N ; cubes
2 tablespoons Packed dark brown sugar
¼ cup Maple sugar
1 teaspoon Vanilla
¾ cup Plus 2 tablespoons unbleached all-purpose
\N \N ; flour
2 tablespoons Cornstarch
¼ teaspoon Salt

Preheat oven to 350F and put a 9-inch tart pan with a removable bottom in freezer to chill.

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).

Press evenly into chilled pan, then sprinkle evenly with remaining 2 tablespoons maple sugar. Prick all over with a fork and freeze 5 minutes.

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.

Cooks' note:

• Shortbread keeps in an airtight container at room temperature 5 days.

Makes 8 wedges.

Gourmet November 1999

Converted by MC_Buster.

Per serving: 304 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 75g Carbohydrate; 0mg Cholesterol; 549mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 Other Carbohydrates

Converted by MM_Buster v2.0n.

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