Sugar Shack Walnut Shortbread Cookies
with Maple Glaze
These glazed maple walnut shortbread cookies are an easy and delicious way to kick off the Sugar Shack celebrations this year! Buttery, crumbly shortbread is coated in crunchy sugar and finished with a simple maple glaze for just the right touch of sweetness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
½ cup
White Sugar
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
2 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
¼ cup
Icing Sugar
2 tbsp
Maple Syrup
28 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
Not included in your delivery
8 tbsp
Unsalted Butter*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Roughly chop walnuts.
- Add 8 tbsp softened butter, brown sugar, 1/3 cup white sugar, 2 tsp water and 1/4 tsp salt to a large bowl. Using an electric mixer, beat on medium-high until light and fluffy, 4-5 min. (NOTE: If you don't have an electric mixer, you can beat the butter and sugar together using a wooden spoon but it will take longer).
- Scrape down the sides of the bowl using a spatula, then add flour and walnuts. Beat again until combined, 1-2 min.
- Transfer dough to plastic wrap. Press dough into a rough log shape, then fold plastic wrap over dough. Roll dough horizontally across your workspace to form a 10-inch log shape.
- Twist the ends of the plastic wrap to form a tight seal, then place in freezer. Chill until firm, 15-20 min.
- Meanwhile, preheat the oven to 350ºF.
- Line a baking sheet with parchment paper.
- Add 1 tbsp water to a small bowl.
- Remove dough log from the freezer and remove plastic wrap, then gently brush water all over the outer surface of dough.
- Sprinkle remaining white sugar over top while gently rotating the log to cover the entire surface. Press sugar down firmly to adhere.
- Slice dough log into 1/4-inch-thick rounds.
- Arrange cookies on the prepared baking sheet.
- Bake in the middle of then oven until lightly golden-brown, 15-17 min.
- Meanwhile, combine maple syrup, icing sugar and a pinch of salt in another small bowl.
- Transfer cookies to a wire rack to cool completely.
- Working with one cookie at a time, gently dip the top of the cookie into the maple glaze. Let any excess glaze run off and transfer back to wire rack
- Repeat with remaining cookies and glaze.
- Transfer cookies to a serving platter.