Maple Shortbread

Lightly spray a 9” springform tart pan with baking spray.

Combine the butter, salt and powdered sugar in the bowl of an electric mixer. Beat until fluffy.

Add the extract in and combine completely.

Add the flour a little at a time until just combined.

Press into the 9” springform tart pan.

Refrigerate for at least an hour, or up to overnight.

When you are ready to bake… Sprinkle the granulated sugar evenly over the top of the shortbread. With a very sharp knife, slice the dough into 16 wedges, and then pierce the top of the wedge with a fork’s tines.

Bake the shortbread at 300 degrees (F) for about an hour or until it is barely golden on the edges.

Remove the outer ring of the tart pan.

Re-slice the cookies along the same lines with a sharp knife. Remove from the pan. They will seem soft in the middle, but as they cool they will crisp up.

Delicious with a cup of coffee!