With fall just around the corner, I can’t think of a better way to kick off the season than with these melt-in-your-mouth maple shortbread cookies dipped in dark chocolate. For a recipe that is so easy and doesn’t use many ingredients, these cookies sure pack a powerful flavor punch. I love the flavor of maple syrup so I have a tendency to look for opportunities to add maple flavor wherever I can – like these maple pecan scones I recently shared with you and these maple bacon deviled eggs that I shared on my other website Heavenly Deviled Eggs.
I wanted the maple flavor to be prominent in these shortbread cookies so I used maple extract rather than maple syrup. They would be fabulous on their own, but dipping them in dark chocolate extends their flavor to the heavens. From the first bite, the deep dark chocolate melds beautifully with the sweet maple and then that bite just melts in your mouth. You have a treat here that is well worth the effort; although it’s not much of an effort at all.
To get the maple leaf shape, I baked the cookies in a baking pan by Nordic Ware. You can purchase one here. You can also bake your cookies in an 8 or 9-inch cake pan or square or rectangular baking pan. Simply press the dough into a pan that has been lightly sprayed with vegetable baking spray. After removing from the oven, allow to cool for 10 minutes, then flip the shortbread out onto a wooden cutting board. Using a sharp knife, cut while it is still warm. Enjoy!
Chocolate-Dipped Maple Shortbread Cookies
- 1/2 cup butter at room temperature
- 1/3 cup powdered sugar unsifted
- 1/4 tsp. maple extract
- 1 cup all purpose flour unsifted
- 1/2 bar dark chocolate melted
- Preheat oven to 325 degrees.
- Add butter to a medium bowl and with a mixer on low, cream the butter until it is light. Add in the powdered sugar, then the maple extract and cream together. With mixer on medium, add in the flour and mix until dough holds together.
- Turn the dough out onto a non-floured board and knead until smooth.
- Spray your baking pan lightly with a non-stick vegetable oil spray. Firmly press the dough into the pan. Lightly prick the surface with a fork. Bake for 25-30 minutes, until the edges are lightly browned. Let the shortbread cool in the pan for 10 minutes. Then use a knife to gently loosen the edges of the shortbread, then flip pan over onto a wooden cutting board. If necessary, tap on the edge of the pan to loosen the shortbread. If baking in a pie tin or cake pan, cut the shortbread while it is still warm.
- Allow shortbread to cool completely, then melt the chocolate either in a double boiler or in the microwave. Pour melted chocolate into a small plate and dip the bottom of each shortbread cookie into the chocolate. Lay the cookies chocolate side down on a cookie sheet that has been lined with wax paper. Place in the refrigerator until the chocolate hardens and sets,