Recipe by D. Crosby
"Easy to make and enjoyable. Love the rich flavors of butter and maple syrup."
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1 1/2 cups
packed light brown sugar
4 1/2 cups
real maple syrup
I made this but used almost double the brown sugar. I also cooked in a 9x13 pan for more like 30 min then cut into bars while warm and boy is this good! Especially if you like brown sugar! It ends up nice and chewy.
Will not make again. The cookies weren't very flavorful and were too crisp for my taste. I much prefer traditional shortbread.
I make these quite often (they retain shapes nicly). They're also handy (sturdy) when you have to send goodies in the mail. Great flavor and nice texture (I tend to underbake these slightly).
I tried this recipe again and made a few changes. I added 1/2 tsp. of maple extract to the maple syrup to add taste. Then, when the cookies were almost cooled, I glazed them with a mixture of sifted icing sugar, milk and maple extract. Use the back of a spoon to spread over cookie, then let set. These turned out wonderful! I cut them in the shape of maple leaves.
Nice hint of maple flavour. Just watch that you don't bake too long - they get rather hard!
Very delicious! I liked the hint of maple (I added a little extra syrup) and the crispy texture. Enjoyed by everyone who tried them.
I ended up cutting the recipe in half with the exception of the brown sugar and the maple syrup i added about a 1/4 cup maple syrup and 1 cup of brown sugar. I also rolled it out to a half inch on a cookie sheet and cut it into bars which turned out nice and chewy
These were delicious. I cut them out with a maple leaf cookie cutter and colored the dough with orange, gold and burgundy food colors to look like fall leaves. Thanks for a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Canadian Shortbread 'Eh'
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 93
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