MELT-IN-YOUR-MOUTH MAPLE SHORTBREAD
From the kitchen of Maple Trout Lilli
Here’s an ordinary and traditional treat, familiar to many and elevated to the extraordinary, with the addition of Nebraska Knoll Maple Syrup and Maple Sugar. Now that you’ve created these delectable morsels, what to do with them? Here are just a few possibilities: toss in your lumberjack’s lunch bucket, place on a doily at your next afternoon tea, bring to Town Meet’n………you’ll think of something! Regardless of the manner of presentation this will put smiles on faces. Sweet, buttery, slightly salty, flaky cookie with the wonderful essence of maple crowned with or without a maple cream cheese glaze……yes, this cookie will take you to the next level.
1 cup soft butter
1/2 teaspoon salt
1 cup powdered sugar
1 tablespoon Nebraska Knoll Maple Syrup
2 cups flour
3 teaspoons Nebraska Knoll Maple Sugar
Preheat oven to 300 degrees. Lightly butter a 9″ spring form tart pan with removable sides.
Combine butter, salt and sugar in the bowl of an electric mixer. Beat til fluffy. Add the maple syrup and combine completely.
Add flour a little at a time until just combined.
Press into a 9″ spring form tart pan. Refrigerate for an hour or up to overnight.
Sprinkle w/ 3 teaspoons maple sugar. With a very sharp knife, slice the dough into 16 wedges and pierce the top of the wedges with a fork’s tines. Bake for about an hour or until it is barely golden on the edges. Cool and remove the outer ring of pan. Re-slice the cookies along the same lines with a sharp knife. Remove from pan. As they cool they will crisp up.
To Frost or Not to Frost. Well, I happened to have some left0ver maple cream cheese frosting in the frig from last week’s project, so I thought I’d slather some on the shortbread and the result was kind of like shortbread gone to finishing school, not necessary but well worth the small amount of effort.
NEBRASKA KNOLL MAPLE CREAM CHEESE FROSTING
1/2 Cup VT unsalted butter
1/2 Cup cream cheese
2-3 Cups powdered sugar depending on how sweet you like it
2 tsp. vanilla
1/4 cup Nebraska Knoll Maple Syrup
1-2 TBS milk of your choice
Cream butter and cream cheese til smooth. Add powdered sugar, syrup, vanilla and milk.
Time to put another log on the fire. Until next week…….
Maple Trout-Lilli
