Maple Cinnamon Shortbread with Millstone® Coffee
The recipe Maple Cinnamon Shortbread with Millstone® Coffee can be made in roughly 40 minutes. Watching your figure? This lacto ovo vegetarian recipe has 188 calories, 2g of protein, and 13g of fat per serving. This recipe serves 22 and costs 18 cents per serving. Plenty of people made this recipe, and 627 would say it hit the spot. Head to the store and pick up flour, sugar, salt, and a few other things to make it today. It is brought to you by The Hungry House Wife. It works well as an inexpensive hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is not so super. If you like this recipe, take a look at these similar recipes: Chocolate Chip Coffee Muffins + Millstone House Blend Coffee, Brown Butter Peach Shortbread Parfaits with Maple Cinnamon Whipped Cream, and Maple-Cinnamon Coffee.
Servings: 22
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
3½ cups Flour
½ teaspoon Ground Cinnamon
½ teaspoon Maple Extract
¼ teaspoon Salt
3 sticks Salted Butter, room temperature
2 tablespoons Sugar
¾ teaspoon Vanilla Extract
Equipment:
hand mixer
bowl
oven
whisk
plastic wrap
knife
baking sheet
toothpicks
skewers
Cooking instruction summary:
Preheat oven to 350.In a large bowl, beat together butter and sugar with an electric hand mixer.Add vanilla and maple extracts, beat until combined.In a medium bowl, whisk together flour and salt;add to butter/sugar mixture.Add flour mixture to butter mixture and mix until incorporated.Place dough onto a floured kitchen counter, kneed 2 or 3 times until all the crumbs come together in a ball.Shape into a flat disc, wrap in plastic wrap and refrigerate for 30 or so minutes.Re-flour counter top.Roll the dough to ' thick.Now at this point, you can either use a cookies cutter or a knife to cut desired shape.For this recipe, I rolled the dough into a 14x8 rectangle, trimmed the edges and cut into 3" x 1" cookies.Place on ungreased cookie sheet and sprinkle with cinnamon/sugar mixture.Use a toothpick or skewer to poke "shortbread holes" in the cookies if you like.Bake for 25-30 minutes until the edges begin to lightly brown. Do to over cook.Remove from cookie sheet and cool on wire racks.
Step by step:
1. Preheat oven to 350.In a large bowl, beat together butter and sugar with an electric hand mixer.
2. Add vanilla and maple extracts, beat until combined.In a medium bowl, whisk together flour and salt;add to butter/sugar mixture.
3. Add flour mixture to butter mixture and mix until incorporated.
4. Place dough onto a floured kitchen counter, kneed 2 or 3 times until all the crumbs come together in a ball.Shape into a flat disc, wrap in plastic wrap and refrigerate for 30 or so minutes.Re-flour counter top.
5. Roll the dough to ' thick.Now at this point, you can either use a cookies cutter or a knife to cut desired shape.For this recipe, I rolled the dough into a 14x8 rectangle, trimmed the edges and cut into 3" x 1" cookies.
6. Place on ungreased cookie sheet and sprinkle with cinnamon/sugar mixture.Use a toothpick or skewer to poke "shortbread holes" in the cookies if you like.
7. Bake for 25-30 minutes until the edges begin to lightly brown. Do to over cook.
8. Remove from cookie sheet and cool on wire racks.
Nutrition Information:
covered percent of daily need
