Ingredients
Equipment
Method
- In a large bowl, use an electric mixer to beat the softened butter, powdered sugar, and maple syrup until light and fluffy, about 2-3 minutes.
- In a separate bowl, whisk together the all-purpose flour and cornstarch.
- On low speed, gradually add the dry ingredients to the butter mixture, mixing just until a crumbly dough forms. Do not overmix. Gently fold in the toasted, chopped walnuts.
- Transfer the dough to a piece of plastic wrap and shape it into a log about 2 inches in diameter. Wrap tightly and chill in the refrigerator for at least 2 hours until very firm.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unwrap the chilled log and use a sharp knife to slice it into 1/4-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheet.
- Bake for 12-15 minutes, until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- If using the glaze, whisk together the powdered sugar and 1-2 tablespoons of maple syrup. Drizzle over the completely cooled cookies.
Nutrition
Notes
Do Not Overmix: To keep the shortbread tender and crumbly, mix the flour in on the lowest speed and only until it's just incorporated.
Chill Thoroughly: A well-chilled dough is the key to cookies that hold their shape and don't spread. Don't skip this step!
Ingredient Quality: Because this recipe is so simple, using good quality butter and pure maple syrup makes a significant difference in the final flavor.
Chill Thoroughly: A well-chilled dough is the key to cookies that hold their shape and don't spread. Don't skip this step!
Ingredient Quality: Because this recipe is so simple, using good quality butter and pure maple syrup makes a significant difference in the final flavor.