1 Stick cold unsalted butter;
-cut into 1/2-inch
; cubes
2 tb Packed dark brown sugar
1/4 c Maple sugar
1 ts Vanilla
3/4 c Plus 2 tablespoons
-unbleached all-purpose
; flour
2 tb Cornstarch
1/4 ts Salt
Preheat oven to 350F and put a 9-inch tart pan with a removable bottom in
freezer to chill.
Blend butter, brown sugar, 2 tablespoons maple sugar, and vanilla in a food
processor just until smooth, about 30 seconds. Sift flour, cornstarch, and
salt over butter mixture and pulse just until clumps form (about 8 pulses).
Press evenly into chilled pan, then sprinkle evenly with remaining 2
tablespoons maple sugar. Prick all over with a fork and freeze 5 minutes.
Bake in middle of oven until edges are golden, 25 to 30 minutes. Cool in
pan on a rack 5 minutes and, while still warm, cut into 8 wedges. Cool
completely before removing from pan.
Cooks’ note:
? Shortbread keeps in an airtight container at room temperature 5 days.
Makes 8 wedges.
Yields
1 servings
