SHORTBREAD
1/2 c Unsalted butter 1 c All-purpose flour
1/4 c Sugar
MAPLE TOPPING
3/4 c Packed brown sugar 1 ts Vanilla
1/3 c Pure maple syrup 1/2 c Chopped toasted walnuts
1 tb Unsalted butter; room temp.
For shortbread: Preheat oven to 350 degrees. Generously butter
9-inch square baking dish. Cream butter and sugar in processor unitl
light and fluffy. Add flour and process just until blended; do not
form ball. Pat into bottom of prepared dish. Bake until shortbread
is light brown, about 25 minutes.
For topping: Beat sugar, maple syrup and butter to blend. Beat in
egg and vanilla. Pour over shortbread. Sprinkle evenly with
walnuts. Bake until topping is set, about 25 minutes. Cool on rack.
Cut into 1-1/2″ squares. Store in airtight container.
Yields
36 servings