GLAZED MAPLE SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT
Whenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.—Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter, sugar and cornstarch until blended. Beat in flavoring. Gradually beat in flour., Shape dough into a disk; cover. Refrigerate until firm enough to roll, about 45 minutes., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. leaf-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake until edges are light brown, 20-25 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and maple syrup until smooth. Spread over cookies. Let stand until set.
Nutrition Facts : Calories 188 calories, FatContent 10g fat (7g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 82mg sodium, CarbohydrateContent 23g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
GLAZED BROWN SUGAR SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT
Shortbread cookies are classics and always welcome on my table. But when I want to punch up the flavor a bit, I reach for the brown sugar. It gives these tender cookies a subtle caramel flavor. —Shirley Gardiner, Clearwater, Manitoba
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Roll dough to 1/3-in. thickness. Cut with floured 3-in. shaped cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until bottoms are lightly browned, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely., For icing, in a large bowl, combine confectioners' sugar, 5 tablespoons water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with remaining water to desired consistency. Tint 1 cup of icing with food coloring; transfer to a pastry bag. Leave remaining icing white or tint a second color; transfer to a shallow dish. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Dip a cookie into icing in dish; remove excess. Drizzle with icing in pastry bag. Use a toothpick to swirl the 2 colors together. Repeat with remaining cookies and icing. Let stand at room temperature until frosting is dry and firm, several hours. Store in an airtight container.
Nutrition Facts : Calories 136 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 21g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
More about "glazed shortbread cookies recipes"
RUM GLAZED SHORTBREAD COOKIES RECIPE | LAND O’LAKES
From landolakes.com
Reviews 5
Total Time 0 minutes
Category Cookie, Rum, Dessert
Calories 100 calories per serving
- Stir together powdered sugar, butter, rum extract and enough hot water for desired glazing consistency in small bowl. Spread onto cookies; sprinkle with chopped pecans.
GLAZED BROWN SUGAR SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 60 minutes
Category Desserts
Calories 136 calories per serving
- Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Roll dough to 1/3-in. thickness. Cut with floured 3-in. shaped cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until bottoms are lightly browned, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely., For icing, in a large bowl, combine confectioners' sugar, 5 tablespoons water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with remaining water to desired consistency. Tint 1 cup of icing with food coloring; transfer to a pastry bag. Leave remaining icing white or tint a second color; transfer to a shallow dish. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Dip a cookie into icing in dish; remove excess. Drizzle with icing in pastry bag. Use a toothpick to swirl the 2 colors together. Repeat with remaining cookies and icing. Let stand at room temperature until frosting is dry and firm, several hours. Store in an airtight container.
RUM GLAZED SHORTBREAD COOKIES RECIPE | LAND O’LAKES
From landolakes.com
Reviews 5
Total Time 0 minutes
Category Cookie, Rum, Dessert
Calories 100 calories per serving
- Stir together powdered sugar, butter, rum extract and enough hot water for desired glazing consistency in small bowl. Spread onto cookies; sprinkle with chopped pecans.
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