Maple Shortbread Maple Shortbread

Image: Canadian Living | Holiday 2014

Canada, meet your new favourite cookie. We've done our country's iconic flavour justice by adding maple to the flaky cookie dough, then topping them off with a syrupy glaze.

  • Portion size 50 servings
  • Credits : Canadian Living: Holiday Baking 2014


Maple Glaze:


In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and maple extract until fluffy; stir in flour just until combined.

Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm but not hard, about 45 minutes.

Working with 1 disc at a time, roll out dough between waxed paper to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) maple leaf–shaped cookie cutter, cut out shapes, re-rolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined rimless baking sheets. Refrigerate until firm, about 20 minutes.

Bake, 1 sheet at a time, in 325°F (160°C) oven until edges are light golden, about 15 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make- ahead: Store in airtight container for up to 3 days.)

Maple Glaze: In bowl, whisk together icing sugar, maple syrup and maple extract; gradually whisk in up to 2 tsp water to make thin but spreadable glaze. Spread over tops of cookies; let stand until dry, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days.)

Nutritional facts per cookie: about

  • Sodium 26 mg
  • Sugars 3 g
  • Protein 1 g
  • Calories 60.0
  • Total fat 4 g
  • Potassium 7 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 1.0
  • Folate 3.0
  • Vitamin A 3.0
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Baking & Desserts

Maple Shortbread