VERMONT MAPLE SHORTBREAD
Steps:
- Preheat oven to 325.
- Melt 1 Tbsp of the butter and brush it onto the bottom and sides of a shortbread pan.
- Mix together the remaining 15 Tbsp. butter,maple sugar, salt and flavorings until well blended.
- Mix in the flour to form a smooth, cohesive dough. Dough will be crumbly at first, but will come together as it's mixed.
- Fold in the chopped nuts, if you're using them.
- Divide the dough in half. Wrap both halves in plastic and refrigerate them both for 30 minutes.
- Take one half out of the refrigerator, and press it into the prepared pan.
- Use a fork to poke the dough all over. This lets steam escape and keeps the shortbread from bubbling as it bakes.
- Bake the shortbread for 25-30 minutes, until the surface is light golden brown, and the edges are a little darker.
- Remove the shortbread from the oven, and immediately turn it out onto a clean work surface.
- Gently brush the shortbread with the maple syrup, being careful not to brush away the pattern.
- Using a pizza wheel or sharp knife, cut the shortbread while it's still warm into eight wedges.
- Transfer to a rack to cool completely.
- Repeat with the remaining half of the dough.
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