Occasionally, an ingredient will come in that simply inspires. We taste it and must put it to use immediately. This recipe came about from one of those moments. It was our first shipment of butter from Diane St. Clair, and I just knew that it would make shortbread that would be amazing. We pulled it out again for Steve’s maple syrup, and the cookies were even better. Remember that because the ingredients involved are few, the quality of each one is extremely important. Every note counts.
Maple Syrup Cornmeal Shortbread
– 8 ounces butter
– 1/2 cup B maple syrup
– 2 tablespoons sugar
– 1 1/2 cups all-purpose flour
– 1/2 cup coarse cornmeal
– 1/2 teaspoon salt
Cream butter with maple syrup and sugar until light and fluffy. Blend flour, cornmeal, and salt. Add to butter and mix until the dough just comes together. Wrap in plastic wrap and chill dough for 30 minutes in the refrigerator.
Preheat the oven to 350°F. Roll the dough out to a thickness of 1/4-inch and cut out your desired shapes. Place them on a parchment-lined cookie sheet and bake for 8-10 minutes until they are a pale golden color and just firm to the touch.
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