MAPLE SHORTBREAD COOKIES

This cookie is buttery, sweet, tender and  they melt in your mouth!! The cookie dough is formed into logs, chilled for about an hour, then sliced (abt. 1/4" thick) and baked at your convenience. 

 
This recipe makes 4 nice big logs (each log makes about a dozen cookies). I often make this cookie dough and (after it's formed into logs) I freeze them. When I need another batch of cookies, I just pull the dough out of the freezer and (after  you let it warm up enough to slice) you have hot cookies in a flash!!

2 cups butter (no substitutions) room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoons vanilla extract
1 + 1/2 teaspoons maple extract
4 cups all purpose flour
1 cup chopped pecans (optional)

In the bowl of an electric mixer, beat the room temperature butter, sugar, salt and extracts until the mixture is light and fluffy (takes a couple minutes and looks sort of like whipped cream when you are done).

Add the flour, one cup at a time, mixing well in between each addition. The dough will seem VERY thick, so a stand mixer works best but it isn't absolutely necessary. You will know you have mixed it enough when the cookie dough starts to come away from the sides of the mixing bowl. Mix in nuts.

Divide the dough into 4 logs about  2" in diameter. Roll the logs in plastic wrap and chill in the fridge for about an hour (or up to several days).


When it's time to bake, slice the cookie dough logs into 1/4" slices and roll (tops and bottoms) in granulated sugar.  Place on ungreased cookie sheet and bake at 350 degrees for  18-20 minutes (my oven takes exactly 18 minutes) or until the edges are JUST STARTING to turn golden.


 

Note: When your dough is chilled, it MAY seem too hard to slice, if so, just let it warm up a little. If my dough is frozen (and I don't want to wait) I zap the "cookie log" in the microwave for NO MORE THAN 8 seconds, which makes it easy to slice.

                            ENJOY !!!





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