Eat: Maple Shortbread Sandwich Cookies

By Melanie Wanders

Maple sugaring season is one of our favorite times of the year here in the Upper Valley. After our annual visit to Tompo Farm in Lebanon, N.H., to watch the laborious sugaring process from tapping the trees to cooking down the sap into the sweet, amber syrup, our family looks forward to spending a winter afternoon together whipping up a batch of these irresistible Maple Shortbread Sandwich Cookies with the first syrup of the season.

Tender, melt-in-your-mouth shortbread is easy to achieve with just a few simple steps. Accurately measuring your flour, ensuring your butter is the correct consistency, and mixing just until blended makes all the difference.

Maple Shortbread Sandwich Cookies

1/2 cup unsalted butter, softened
1/4 teaspoon salt
2 tablespoons granulated sugar
1/4 cup maple sugar
1/2 teaspoon maple extract
1 cup plus 2 tablespoons King Arthur unbleached all purpose flour

In the bowl of an electric mixer, cream the butter, salt, sugars and maple extract. Add the flour and mix just until the dough comes together. Wrap the dough in plastic and chill for at least 30 minutes.

On a lightly floured surface, roll out the dough to about 1/8-inch thick and cut into desired shapes. Place cookies on a parchment-lined sheet pan.

Bake in a preheated 300 degree oven until cookies are golden brown. The bake time will depend on the size of the cookies, from 5 to 15 minutes. Allow the cookies to cool completely, then sandwich with maple cream.

Maple Cream Filling

1/4 cup unsalted butter, softened
3 cups confectioner’s sugar
1/4 teaspoon salt
1/4 cup Grade B maple syrup
1 teaspoon vanilla extract
1/2 teaspoon maple extract
2 tablespoons milk

In the bowl of an electric mixer, combine butter and 1 cup of the confectioners’ sugar and blend well. Stir in the salt, maple syrup, and vanilla and maple extracts, blending until smooth. Add the milk and remaining confectioners’ sugar, mixing until smooth and creamy. Add additional confectioners’ sugar or milk to adjust the consistency so the maple cream is easily spreadable.

To assemble the cookies, place a small amount of maple cream filling onto the bottom of one cookie, then top with another cookie. Store in an airtight container for up to three days, or wrap well and freeze.


Melanie Wanders is an alumna of the Culinary Institute of America and an instructor at King Arthur Flour’s Baking Education Center in Norwich, Vt. Learn more at kingarthurflour.com