Crumbly, buttery, Maple-Walnut Shortbread

Every December of my childhood was heralded by a tin that arrived from my paternal grandmother, stuffed full of the most wonderful, buttery, crumbly, amazingly textured Scottish Shortbread you’ve ever put in your mouth. I’d sneak into the kitchen at odd hours to sneak a peice of the snow-white goodness, which was cut into tiny square morsels, since its richness rivaled that of fudge. There was just something about the texture, and the butter…in a large family, it disappeared fast!

Decades later, I inherited the recipe from my grandmother, and began to bake massive amounts of it myself each December. I was still a sleep-deprived medicine resident when I began—resurrecting the tradition and mailing tins of the concoction to each of my siblings and extended family, then packing little boxes of it to gift to friends in town. I realized after that first December baking marathon that I’d need to package the stuff immediately to prevent consuming large quantities of it myself. In fact, I hold these cookies to be largely responsible for the “residency twenty” (much more difficult to deal with than the undergrad “freshman fifteen”)

The original recipe is something of a family secret, so I can’t share it. But this little variation I’ve developed is distinct enough from the original to share. The rice flour lends a unique crumbly texture, and the canola oil helps to lighten the cookie. Enjoy!

1/2c softened unsalted butter

2/3c (4oz) canola oil

2/3c +1T (4oz) sugar

2/3c (4oz) rice flour

2 c (6oz) flour

1/4 c maple syrup

1/4 c walnuts, chopped

1. Preheat oven to 325 F
2. Cream butter and sugar in mixing bowl, then add canola oil and maple syrup.
3. Add the rice flour to bowl and mix. Once well-blended, slowly add all-purpose flour in small amounts until just combined, scraping down sides as needed. Dough will be crumbly but stick together when squeezed. Add walnuts and mix.
4. Form into a large rectangle, about 1/2 inch thick, on a wax-paper lined cookie sheet.
5.  Bake on top shelf of 325F oven until edges are light golden brown, about 15-20 minutes.
6. Cut while still warm into little squares about 1 inch wide.

Cut along scored lines once slightly cooled.

Edie at one of my favorite blogs “Life in Grace” is hosting the  Christmas Cookie Exchange, 2010. I love cookies, and a whole bunch of tried and true recipes is so exciting. Go check it out! Thanks for hosting Edie!!

Advertisement