Shortbread:
- 1 stick butter (1/2 cup)
- 1/4 cup maple syrup (the real stuff!)
- 2 cups flour
- ⅛ tsp salt
Glaze:
- 1c unsweetened or semisweet chocolate
- 1 tsp butter
- 1.5 tsp maple syrup
Preheat oven to 350
Tip: while the butter is chilled, grate it cold into the bowl! This’ll make it easier to mix with the flour!
Mix all ingredients until well blended, it’ll be crumbly, but stick together well (Sorta like that kinetic sand stuff. Don’t cook or eat kinetic sand.)
Divide dough in half. Roll each piece into a log 1½ to 2” in diameter, lightly flouring the counter and your hands if it’s sticking.
Wrap logs tightly in plastic wrap. Refrigerate until firm, at least one hour.
Unwrap, and slice into 1/4 inch thick ‘coins’, put on greased or lined baking sheet about 1 inch apart. Cook for 12-15 minutes until just golden on the edges.
Cool. No, really, let them cool. While they’re cooling, make the glaze! Melt the chocolate, butter and syrup together, stir until smooth. Dip the shortbread halfway in, and put on a wire rack to set. It you want to get super fancy, sprinkle a tiny bit of brown or raw sugar on the chocolate half of the cookie as it sets.
*NOW* you can eat them.