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Maple Shortbread Cookies

Created by Bates College Dining Services

Yields two dozen 2-inch cookies

3/4 cup Maple Butter (recipe below)
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon water or as needed

  • Preheat oven to 350 degrees F.
  • Combine all ingredients in food processor and pulse until they are combined and dough forms a ball. Add more water if necessary.
  • Flatten dough into a disk, wrap in plastic and chill well.
  • Roll dough to quarter-inch thickness.
  • With cookie cutter, cut dough into desired shapes.
  • Bake cookies on ungreased cookie sheet until golden brown — 10-15 minutes.
  • Remove from oven and cool before serving.

Maple Butter

Yields 3/4 cup

2/3 cup maple syrup
1/2 cup butter (at room temperature)

  • In small saucepan, bring maple syrup to a boil and reduce by half —10-15 minutes.
  • Remove from heat and let stand at room temperature till cool.
  • Add the butter and stir to blend completely.
  • Refrigerate until firm.

Made at Dining Services from these local ingredients:
Maple syrup from Jackson’s Sugar House & Vegetable Stand, Oxford
Butter from Pleasant Acres, Livermore Falls
Flour from either Crown of Maine, Madawaska, or Fiddler’s Green Farm, Belfast.