Sea-Salted Honey-Maple Shortbreads

Are you still looking for that one special dessert for the holidays?……. Simple yet elegant. Fun but fancy. Make ahead and versatile. Freezable. Throw it together in minutes. Dress it up or down. Great for gift giving. Sure to be a hit with all. Unique……… Are you still looking? I was too until today…………..

And then this one came along! Fabulous. Check out the pictures and you’ll totally see what I mean!

Sea-Salted Honey-Maple Shortbreads

Ingredients:

Nonstick cooking spray

7-½ ounces (1-2/3 cups) unbleached all-purpose flour
⅓ cup granulated sugar
6 ounces (3/4 cup) cold unsalted butter, cut into 1-inch pieces
2 tablespoons honey
1 tablespoon pure maple syrup
sea salt

Directions:
1. In a food processor, briefly pulse the flour and sugar. Add the butter and pulse until incorporated and the mixture is sandy and uniform. Press the dough evenly into the prepared pan with your fingers. There will be some loose crumbs around the edges, but most of the dough should be solid and compact. Refrigerate until chilled, at least 30 minutes.

2. Position a rack in the center of the oven and heat the oven to 350°F. Using the tines of a fork, dock the dough evenly all over. Bake the shortbread until golden in the center, 40 to 45 minutes.

3. Heat the honey and the maple syrup in the microwave until warm and liquid but not boiling, about 10 seconds. Pour the honey over the shortbread and spread with a pastry brush over the entire surface. Sprinkle the salt evenly and liberally (about 1/2 teaspoon) over the honey. Return the pan to the oven and bake for 3 minutes more.
4. Transfer the pan to a rack and let the shortbread cool slightly, about 15 minutes. While still warm, remove the tart pan ring and cut the shortbread into 12 wedges with a sharp knife. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for one week.

Adapted from Fine Cooking January 2009



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