Crisp maple shortbread cookies studded with walnuts are a welcome treat at any dessert table.
15 min
PREP TIME
30 min
COOK TIME
130
CALORIES
7
INGREDIENTS
0
Servings
Ingredients
Preparation
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Reviews
INGREDIENTS
- 1 1/2 cups (375 ml) unsalted butter, softened
- 1 cup (250 ml) icing sugar
- 1 tbsp (15 ml) Imitation Maple Extract
- 1/2 tsp (2 ml) Pure Vanilla Extract
- 1/4 tsp (1 ml) Sea Salt Grinder
- 2 cups (500 ml) all-purpose flour
- 1/2 cup (125 ml) chopped walnuts
What you'll need
Preparation
- 1 Preheat oven to 300°F (150°C).
- 2 In stand mixer, cream together butter, sugar, extracts, and salt until light and fluffy. Mix in flour until combined. Stir in walnuts.
- 3 Form dough into 2 logs and wrap in plastic wrap. Refrigerate 1 hour.
- 4 Slice logs ¼-inch (0.5 cm) thick and place on parchment-lined baking sheet.
- 5 Bake 30-35 minutes, or until golden brown.
- 6 Cool on baking sheet 5 minutes, then transfer to wire cooling rack until completely cool.
NUTRITION INFORMATION
(per Serving)
Snickerdoodle Bites with Caramel Filling and Coconut Whipped Cream
![Snickerdoodle Bites with Caramel Filling and Coconut Whipped Cream]( "snickerdoodle_bites_with_caramel_filling_and_coconut_whipped_cream_2000x1125_jpg")
Snickerdoodle Bites with Caramel Filling and Coconut Whipped Cream
