Maple Shortbread Sandwich Cookies

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Yield: 18 sandwich cookies

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Crisp, buttery, maple-flavored shortbread cookies, sandwiched around rich maple syrup cream filling — it simply doesn't get any better for all of you maple lovers out there. This recipe, courtesy of King Arthur Flour employee-owner Melanie Wanders, was the runner-up entry in our 2014 "Crunch Time: The Great King Arthur Flour Cookie Challenge," a fund-raising event for our local medical center.

Maple Shortbread Sandwich Cookies

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 18 sandwich cookies
Published: 01/28/2014

Ingredients

Cookies

Filling

  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup, Grade B preferred
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon maple flavor
  • 1 tablespoon milk, optional; if necessary to make a spreadable filling

Directions

1) In the bowl of an electric mixer, beat together the butter, salt, sugars, and maple flavor.

2) Add the flour and mix just until the dough comes together. Wrap the dough in plastic and chill for 30 minutes. The dough can chill longer than 30 minutes, but if it does, allow about 15 minutes for it to warm a bit and soften before rolling it out.

3) Preheat the oven to 300°F. Lightly grease a baking sheet, or line it with parchment.

4) On a lightly floured surface, roll the dough about 1/8" thick.

5) Use a cutter to cut the dough into shapes — leaves, stars, hearts, circles, your choice. Place the cookies on the prepared baking sheet.

6) Bake the cookies for 20 to 25 minutes, until they're beginning to brown a bit. Remove them from the oven, and cool right on the pan.

7) To make the filling: Mix together all of the filling ingredients except the milk, stirring until smooth. If the filling isn't spreadable, add a bit of the milk to soften its texture.

8) Spread the bottom of half the cookies with filling; if you have a scale, about 45g is a good amount for each. Top with the remaining cookies.

9) Store cookies, well wrapped, at room temperature for several days. Freeze for longer storage.

Yield: about 18 medium (2") sandwich cookies.

Nutrition information

Serving Size: 1 sandwich (31g) Servings Per Batch: 18 Amount Per Serving: Calories: 140 Calories from Fat: 60 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 15mg Sodium: 65mg Total Carbohydrate: 20g Dietary Fiber: 0g Sugars: 15g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 04/18/2015
  • Annette from West Hartford, CT
  • the maple flavor is excellent on this recipe. The dough is very crumbly. However, I rolled it out between two sheets of parchment paper instead of a floured surface and that worked wonderfully well. Its how I do my Christmas sugar cookies. Using no flour to roll them out keeps them tender.
  • star rating 03/21/2015
  • Floyd from Arizona
  • Very easy to make with a mixer. My family liked the crunchy taste of the cookie. We used a star cookie cutter, which is my daughter's favorite. My kids loved the cookies without the filling better. It is getting warmer here in AZ. So I cut a piece of the dough to work with as quickly as I could and left the rest in the refrigerator. The same way that we do for sugar cookies.
  • star rating 02/23/2015
  • Laura from New York State
  • Even though I had difficulty with the dough, I rated this a 4 star because in the end the taste was great! My dough was very crumbly and did not come together well. Still, I managed to get it rolled out. I assume that my measuring of the flour may have something to do with the problem. Do you recommend spooning the flour into the cup rather than dipping the cup into the flour? Will definitely try this again.

    We do recommend stirring the flour, sprinkling it into the cup, then scraping off the excess to avoid adding too much flour. We scale a cup of flour at 4 1/4 ounces. If you accidentally measure too much flour, add a few teaspoons of water to hydrate the flour and make a more flexible dough. Happy baking! Laurie@KAF

  • star rating 11/16/2014
  • Sonya from San Diego, CA
  • These have a wonderful, strong maple flavor. They are delicious with or without the frosting in between. I'm not sure what the texture is normally like, because I forgot half the butter and had to cream it in after the flour was added, but they were great and I will definitely be making them again!
  • star rating 10/06/2014
  • mrmoran from KAF Community
  • The best cookies I've ever baked -- or eaten, for that matter!
  • star rating 05/05/2014
  • ksknierim from KAF Community
  • My cookies had great maple flavor, but the texture was really tough on the shortbread. I don't think I over-mixed as I am pretty careful about that, but something happened as my cookies were not very good. I would try a different recipe next time.
    I am sorry this recipe was not what you were expecting. Perhaps the shortbread recipes you are familiar with contain some cornstarch or rice flour. Those recipes are especially tender! Elisabeth@KAF
  • star rating 03/12/2014
  • artisanemily from KAF Community
  • Absolutely delicious and very maple-y. Just keep an eye on them while they're baking so that they don't over-brown (still tasty even if they do :). Don't count on having leftovers around for long -- these disappear fast!
  • star rating 02/05/2014
  • Ruth from Huntigton Beach, CA
  • Made these and took a few to a neighbour. Got a call later telling me they were to die for. I agree. Not difficult to make, but a little time consuming. Taste was great.
  • 02/02/2014
  • Julie from ct.
  • like the recipe what temp. do they bake at ?
    3) Preheat the oven to 300°F. Lightly grease a baking sheet, or line it with parchment.
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