Maple Walnut Shortbread Cookies #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

Both maple and pecans have an unpredictable, waiting flavor that makes these treats exceptional. I LOVE cooking with maple, I even have an entire Pinterest board committed to it, and this flavor mix is a work of art. In this formula I use maple sugar, maple concentrate, and maple syrup for a triple maple risk. Maple sugar will be sugar produced using maple tree sap similarly white sugar is produced using sugar stick. Discover it in common nourishment stores, and you can generally get it from Amazon, here. You can substitute dark colored sugar on the off chance that you have to.

In any case, it's not about the flavor ~ my essential cut and prepare shortbread treats have such an extraordinary soften in your mouth surface, regardless of whether you eat them warm from the stove, or let them cool.

Stir up the batter and fold it into a log. Chill until firm and afterward cut it up and heat. The log of batter can sit for as long as seven days in your cooler. As long as a year in the cooler.
Maple Walnut Shortbread Cookies #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe
Also try our recipe Red Velvet Fudge Pie #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe


  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1/2 cup maple sugar packed (substitute light brown or granulated if you like)
  • 1/2 tsp pure maple extract if you can't find, use almond extract
  • 1 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1 cup finely chopped walnuts plus more for topping
  • frosting
  • 1 cup confectioner's sugar sifted
  • about 5 Tbsp pure maple syrup not imitation


  1. Cream the butter and the sugar together.
  2. Beat in the extract.
  3. Whisk together the flour and cornstarch. Blend them into the butter and sugar, until it forms a dough.
  4. Stir in the walnuts and make sure you get them well distributed in the dough.
  5. Turn the dough out onto a sheet of plastic wrap or parchment paper and form it into a log, about 9 or 10 inches long. Wrap it in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure.
  6. Refrigerate the dough for at least 3 hours.
  7. Set oven to 350F
  8. Slice the dough into 1/4 - 1/3 inch slices and place on a parchment or silpat lined baking sheet. Thinner slices will bake up crispier, and thicker ones will be more buttery and soft.
  9. Bake for about 12 minutes. The cookies will still be pale and soft, but will firm up as they cool.
  10. Cool for 2 minutes on the baking sheet, then cool completely on a rack.
  11. Make the frosting by whisking the sugar with enough maple syrup to form a spreadable frosting. If it is too thick, add a bit more syrup, and if it becomes too think add more sugar. Spread a layer on each cooled cookie and dust with crushed walnuts. The frosting will harden as it dries.

Read more our recipe Red Velvet Mug Cakes #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

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