Time: 2 hours.
Complexity: easily
Quantity: 32 cookies

The combination of maple syrup and walnuts in these soft shortbread cookies is exquisite, and the sprinkles of icing add a festive touch, despite being incredibly easy to make with just a few ingredients. Maple syrup is added to both the dough and the icing, and maple extract enhances it, so there's no shortage of flavor! The key is to use a high-quality, natural product, not an imitation.

Ingredients:

• 220 g unsalted butter, room temperature
• 1 cup powdered sugar
• 1/3 tbsp. + 3 tbsp. l. maple syrup
• 1/4 tsp salt + a pinch
• 1/4 tsp maple extract
• 2.5 cups premium flour + extra for working with the dough
• 1 cup walnuts, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, walnuts, maple syrup, powdered sugar, maple extract

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Preparation:

Step 1
• In a large bowl, beat the butter with 1/2 cup powdered sugar, 1/3 cup maple syrup, 1/4 teaspoon salt, and maple extract with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce mixer speed to low, add the flour in 2 additions, and mix until the dough is smooth.
Step 2
• Turn the dough out onto a lightly floured surface and dust it with flour. Gently knead the dough a few times until it's soft but not sticky, dusting the surface lightly with flour as needed. Form the dough into an 8-inch (20 cm) square, about 0.5 inches (1 cm) thick. Cut into 1 x 2-inch (2.5 x 5 cm) rectangles, dusting the surface with flour as needed.
Step 3
• Place the walnuts on a plate. Gently press each rectangle of dough into the walnuts to adhere them. Place them on two baking sheets, about 4 cm apart. Refrigerate for 30 minutes.
Step 4
• Position racks in the upper and lower thirds of the oven; preheat the oven to 325°F (160°C). Bake, rotating the baking sheets halfway through, until the cookies are firm and lightly browned on the bottom, about 25 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Step 5
• Drizzle the cookies with icing:
  
  In a small bowl, combine the remaining 1/2 cup powdered sugar, 3 tablespoons maple syrup, and a pinch of salt until smooth. Drizzle the glaze over the cookies. Let set for about 15 minutes.

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