Glazed Maple Shortbread Cookies #Christmas #Cookies

The flavor of sweet maple glazed doughnuts meets the buttery flavor of shortbread in these impossible to resist, flawlessly crisp, melt-in-your mouth Glazed Maple Shortbread Cookies! we like the maple glaze flavor around here like that during these Maple Oat Pecan Scones, and can’t prevent the craving for shortbread, I’m constantly making those Funfetti Shortbread Bites for faculty lunch (and to devour straight out of the freezer, so good!) and yearly a vacation should are these Raspberry Almond Shortbread Thumbprint Cookies – so I thought why not combine the crispity, buttery goodness of shortbread with that candy autumn maple taste? properly, allow me simply inform you this is a in shape meant to be! And of direction cutting them out into maple leaf shapes is a ought to (i have a quite a few maple leaf shapes in various sizes however my favored and the one I used here is the leaf from this set)! 

INGREDIENTS

• 2 cups (283g) all-purpose flour
• 1/4 tsp salt
• 1 cup unsalted butter, cold and diced into 1 Tbsp pieces
• 6 Tbsp (78g) granulated sugar
• 1/2 tsp maple extract
• Glaze
• 1 cup (132g) powdered sugar
• 3 Tbsp real maple syrup
• 1 1/2 tsp maple extract*
• Milk to thin as needed
• Fall colored sprinkles (optional)
• Finely hopped pecans (optional)

INTRUCTIONS

1. For the cookies: In a mixing bowl whisk together flour and salt. within the bowl of an electric powered stand mixer equipped with the paddle attachment, blend together butter and sugar until well combined. 
2. blend in maple extract. With mixer set on low pace slowly add in flour aggregate and mix simply until mixed. 
3. Divide dough into two portions and shape each into a disk (approximately five-inches) on a sheet of plastic wrap, wrap plastic wrap round disks and transfer to refrigerator and relax 30 minutes (do not stack them, region them one by one).
4. dispose of one disk of dough from refrigerator, tough out to an excellent 1/4-inch thickness on a lightly floured floor (also dusting top lightly with flour). 
5. cut in to maple leaf shapes using a cookie cutter then switch leaves to an ungreased baking sheet. 
6. switch the baking sheet to fridge and sit back 15 mins. meanwhile preheat oven to 350 degrees. 
7. transfer from refrigerator to preheated oven and bake till edges are gently golden, approximately 14 - 16 mins. 
8. permit cool on baking sheet several minutes then switch to a twine rack to chill completely. Repeat with final disk of dough.
9. For the glaze: In a medium blending bowl whisk together powdered sugar, maple syrup and maple extract whilst adding in milk half tsp at a time to thin as needed (glaze ought to be relatively thick, much like an icing).
10. spread glaze over cooled cookies and straight away top with sprinkles or pecans if the use of after icing each cookie (glaze will begin to set speedy). 
11. let rest at room temperature to allow glaze to set. keep in an hermetic container.

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