As you know, I have a lot of maple syrup to get through. I also have a compulsion to hoard up food in the fall- it just seems right to squirrel up. And travelling a lot is a nice excuse to make food for the freezer, under the excuse of making everything easy for Tony. Even though Tony is a very good cook himself, and has never demonstrated any danger of malnutrition through laziness. Oh well, it's easier to fuss over someone who doesn't need fussing.
These are based on a maple shortbread recipe, but they’re nothing like what I think deserves the name of shortbread. But they’re good, a little like a sugar cookie. They’re crisp, perfect with tea, not too sweet and they’re easy to eat by the handful. They would also be good as a sandwich cookie, perhaps with chocolate or Nutella, or a strawberry ice cream. Hmmm.
I used the grade B maple syrup I picked up in Vermont. I can’t imagine using a grade A syrup, the grade B is flavourful but not too sweet mixed in as it is. I think grade A could get lost.
1 C butter, shortened
1 C sugar
½ C grade B maple syrup
1 large egg yolk
½ tsp salt
3 C all purpose flour
1. Cream butter and suagr until light and fluffy.
2. Beat in maple syrup and eg yolk until well combined
3. Fold in flour and salt.
4. Knead into a dough.
5. Roll out to 1/8 inch thick, and cut into desired shapes.
6. Bake on a buttered baking sheet or on parchment paper for 12 min at 350F.