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This is a very nice simple recipe! My one piece of advice: DO NOT SKIMP ON THE FLOUR! There is so much butter in these that they really need all of the flour. In fact, when I turned the dough out onto the board to roll, I kneaded another 1/4 - 1/2 cup of flour into it. It really needs to be very stiff so the cookies don't melt in the oven.<br/><br/>If you want added maple flavor, add 1 tsp of maple flavoring to the dough. Purely a personal preference :)

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deanna_k November 24, 2013

These cookies are so-o-o delicious. I made them as gifts for Christmas and everyone raved about them. Thank-you

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marta December 23, 2008

I didn't find the pastry so easy to roll, there seemed to be a little too much of the wet ingredients. ( are some maple syrups much more liquid in consistancy than others? mine is very liquid) Never mind, I adjusted the flour to make a nice dough and in no time had wonderful shortbread. The maple syrup gives it a different kind of taste to shortbread as we usually know it , but no one here is complaining LOL. Please see my rating system: 4 wonderful stars for an tasty recipe. Thanks! (made in memory of Stacy .. R.I.P my dear...)

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kiwidutch December 05, 2008

excellent recipe, came together easily. pastry was easy to roll, but I could'nt do it 1/2", just seemed toooo big to me :) did them about 1/4 inch, and sandwiched some together with Maple flavoured butter frosting. very good!!!

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mummamills March 09, 2008
Canadian Shortbread Cookies