Ingredients:

  • 225g unsalted butter, softened
  • 60ml pure maple syrup, Grade A Dark
  • 60g powdered sugar
  • 300g all-purpose flour
  • 30g cornstarch
  • 0.5 tsp fine sea salt
  • 120g powdered sugar, sifted (for icing)
  • 45ml pure maple syrup (for icing)
  • 1 tsp heavy cream
  • 0.25 tsp maple extract

Instructions:

  1. In a large mixing bowl, beat the cool-softened butter and 60g of powdered sugar until smooth but not aerated. Avoid over-creaming to maintain the shortbread's dense texture.
  2. Slowly drizzle 60ml of maple syrup into the butter mixture while mixing on low speed. Continue mixing until the liquid is fully incorporated and forms a pale, velvety emulsion.
  3. Sift the all-purpose flour, cornstarch, and fine sea salt over the butter mixture. Fold the dry ingredients in gently until a cohesive dough forms and no white streaks remain.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to stabilize the fats.
  5. Roll the chilled dough to 1/4-inch thickness on parchment paper. Cut into shapes using a 2-inch cookie cutter.
  6. Place the cut cookies on a baking sheet and chill for an additional 30 minutes to prevent spreading during baking.
  7. Preheat oven to 325°F (165°C). Bake the cookies for 12 minutes or until the edges are just set and barely golden. Transfer to a wire rack to cool completely.
  8. Prepare the glaze by whisking 120g sifted powdered sugar, 45ml maple syrup, heavy cream, and maple extract until smooth. Drizzle or dip the cooled cookies into the icing.