Cinnamon Shortbread Cookies with Maple Cardamom Glaze

For the Shortbread Cookies:

• 1 c unsalted butter, softened

• 1/4 c granulated sugar

• 1/2 c powdered sugar

• 1/2 t vanilla extra

• 2 c all-purpose flour

• 2 t cinnamon

• 1/4 t salt

For the Glaze:

• 3 T butter

• 4 T maple syrup

• 1 c powdered sugar

• 1 1/2 t cardamom

Directions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine butter and sugars until light and fluffy, 1-2 minutes.

3. Add flour, cinnamon, and salt and mix until just combined.  The mixture should be crumbly but not super dry.

4. Lay out a large piece of parchment paper on the counter, then dump the shortbread mixture on top.  Using your hands, form it into a ball then gently press down to slightly flatten.  Place another piece of parchment paper on top.

5. Using a rolling pin, roll out your dough until you reach a 1/4”-1/2” thick sheet, then cut with a cookie cutter.

6. Arrange cookies on the prepared baking sheet, at least 1/4” apart from each other, and bake for 12-15 minutes.  Remove from oven and cool completely before glazing.

7. Once the cookies are cool, make the glaze.  Melt the butter in a small saucepan over medium-low heat, stirring occasionally.  While the butter melts, line parchment paper underneath a cooling rack and set aside.

8. Once melted, remove from heat and whisk in the maple syrup.

9. Sift the powdered sugar and cardamom into the maple/butter mixture and whisk to combine.  If the mixture is too thick, add more maple syrup and if it’s too thin, add more powdered sugar.

10. Pour the glaze into a wide-mouth jar or mug - work quickly so the glaze doesn’t harden.  Dip 1/2 of each cookie into the glaze and set the prepared cooling rack.  Once all the cookies have been dipped, let them rest for 15 minutes so the glaze hardens, then serve!

Enjoy!!

Notes:

• Link to a similar acorn cookie cutter here!