Maple Shortbread Cookies

1.Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2.In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer or a sturdy spoon until the mixture is light and fluffy, about 2-3 minutes.

3.Add the pure maple syrup to the butter and sugar mixture and mix until fully incorporated.

4.In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender.

5.Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Roll the dough out to about 1/4 inch (6 mm) thickness.

6.Using a cookie cutter or a knife, cut the dough into desired shapes or squares. Place the cookies on the prepared baking sheet about 1 inch apart.

7.Optional: Use a fork to prick the tops of the cookies lightly to prevent puffing during baking.

8.Bake in the preheated oven for 10 minutes or until the edges just start to turn a light golden color. The cookies will be soft but will firm up as they cool.

9.Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10.Store the cooled cookies in an airtight container at room temperature for up to one week.