Occasionally an ingredient will come in that simply inspires. We taste it and must put it to use immediately. This recipe came about from one of those moments. It was our first shipment of butter from Diane St. Clair and I just knew that it would make shortbread that would amazing. We pulled it out again for Steve's maple syrup and the cookies were even better. Remember that because the ingredients involved are few, the quality of each one is extremely important. Every note counts.
Maple Syrup Cornmeal Shortbread
8 ounces butter
1/2 cup B maple syrup
2T sugar
1 1/2 cups AP flour
1/2 cup coarse cornmeal
1/2 teaspoon salt
Cream butter with maple syrup and sugar till light and fluffy. Blend Flour, cornmeal and salt. Add to butter and mix until the dough just comes together. Wrap in plastic wrap and chill dough 30 minutes in refrigeration.
Preheat the oven to 350°F. Roll the dough out to a thickness of 1/4-inch and cut out your desired shapes. Place them on a parchment lined cookie sheet and bake for 8-10 minutes until they are a pale golden color and just firm to the touch.
