Maple Walnut Shortbread

 Maple Walnut Shortbread

1/2 Cup of Dairy Free Butter

1/3 Cup of Powdered Sugar

1/2 teaspoon of Pure Maple Extract

1/4 teaspoon of Pure Vanilla Extract

Pinch of Sea Salt

1 1/2 Cups of Mama’s Almond Blend All Purpose Gluten Free Flour

For The Frosting:

1 1/4 Cups of Powdered Sugar

1 teaspoon of Pure Maple Extract

Pinch of Sea Salt

2 Tablespoons of Almond Milk

1/4 Cup of Finely Chopped Walnuts

Preheat oven to 325 degrees

For the shortbread, cream the butter and sugar together. Add the extracts, sea salt, and flour and blend on low just until incorporated and the dough comes together. Lightly flour a piece of parchment, pat the dough into a circle, and roll the dough into about an 8 inch circle, smoothing the edges with your fingers. Using a sharp knife, cut the dough into 16 triangles. Press a fork lightly along the edges. I also used a scalloped cookie cutter for more design on top of the cookie. (Or you can use cookie cutters and cut out shapes, or roll the dough into a rectangle and cut squares…) 

Transfer the shortbread dough WITH the parchment onto a baking sheet and bake for 30 minutes. Remove from the oven and run a sharp knife down the previous cuts. Let the shortbread cool completely, then move to a wire cooling rack for frosting. 

For the frosting, whisk the sugar, extract, sea salt, and almond milk until smooth and of drizzling consistency. Drizzle each cookie and sprinkle with walnuts one at a time (otherwise the drizzle will set and the nuts won’t stick). 

Serve with hot tea, coffee, or hot buttered rum (recipe coming soon!).