SHORTBREAD
1/2 cup unsalted butter
1/4 cup sugar
1 cup all-purpose flour
MAPLE TOPPING
3/4 cup packed brown sugar
1/3 cup pure maple syrup
1 tbsp unsalted butter, room temp.
1 tsp vanilla
1/2 cup chopped toasted walnuts
A Recipe for
Maple Syrup Shortbreads
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
This Recipe for Maple Syrup Shortbreads is one of thousands in the Recipes-to-go Bread Cookbook.
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
If you enjoy this Maple Syrup Shortbreads Recipe - you should enjoy the recipe collections you can find on the websites below:
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This is a recipe for Maple Syrup Shortbreads from the recipe cookbook of Recipes-to-go (Bread)
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Health food makes me sick. |
| Calvin Trillin |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
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
Serves: 36
Maple Syrup Shortbreads Recipe brought to you by Recipes To-Go