| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter |
| 1/4 |
c |
Sugar |
| 1 |
c |
All-purpose flour |
| 3/4 |
c |
Packed brown sugar |
| 1/3 |
c |
Pure maple syrup |
| 1 |
tb |
Unsalted butter; room temp. |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chopped toasted walnuts |
INSTRUCTIONS
SHORTBREAD
MAPLE TOPPING
For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch
square baking dish. Cream butter and sugar in processor unitl light and
fluffy. Add flour and process just until blended; do not form ball. Pat
into bottom of prepared dish. Bake until shortbread is light brown, about
25 minutes.
For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and
vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until
topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2" squares.
Store in airtight container.
Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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