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Check out more of Ellen Easton's Tea Travels™ articles and recipes.
Learn about the
History of English High Tea and more delicious
Afternoon Tea and High Tea Recipes. Maple Shortbread Cookies
2 cups
all-purpose
flour * Brownulated sugar is similar to regular brown sugar but it's not packed and it's less moist, making it pourable. Most recipes use brownulated sugar for sprinkling and not baking. In a large bowl, combine flour and salt; set aside. In the bowl of your electric mixer, beat the butter approximately 1 minute until smooth and creamy. Add the powdered sugar, maple sugar or maple syrup; beat approximately 2 minutes or until smooth. Beat in the vanilla extract. Gently add the flour mixture until just incorporated. Using a rolling pin, flatten the dough into a round shape. Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour or until well chilled. Preheat oven to 350 degrees F. Place the oven rack in the middle of the oven. Line two (2) baking sheets with parchment paper.On a lightly-floured surface, roll out the dough into a 1/4-inch thick circle. NOTE: To avoid sticking, dust your hands with flour. Using a lightly-floured cookie cutter, cut the dough into the shapes of your choice. Lightly dust the top of each cookie with brown sugar or Brownulated sugar. To help the cookies maintain their shapes, place each cookie on the prepared baking sheets and place in the refrigerator for approximately 15 minutes. Remove from refrigerator and bake approximately 8 to 10 minutes or until the cookies are very lightly browned. Remove from oven and place on a wire cooling rack to cool. When cool, you may add Maple Icing, if desired, to the top of each cookie or serve "as is."
Shortbread cookies may be be stored in an airtight container for one
(1) week. Maple Icing: In a small saucepan, heat the cream and maple syrup until bubbling; remove from heat. Add the powdered sugar and stir until smooth (do not allow the mixture to boil). While still warm, pour or spoon over the top of each cookie.
ELLEN EASTON, author of AFTERNOON TEA...TIPS, TERMS and TRADITIONS, Manners Do Matter™ and Good $ense For $uccess™ (RED WAGON PRESS), is a consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the hotel, food service, retail, and special event industries. REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.
Each 5 x 7 paperback book fits into an A-7 envelope for easy mailing, great gift or party favor item. Each book is $20.00 post paid. Continental US Only. Final sale. (Wholesale and Fundraising accounts are welcome. Call for Special Prices) Please include your name, address and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256 TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™ and Good $ense For $uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS.
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