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.