Canadian Maple Barley Shortbread Print
1 & 1/2 cups unsalted butter, room temperature
1/2 cup + 1 Tbsp white sugar
2 egg yolks
2 tsp maple extract
1 tsp maple syrup
2 cups barley flour
1 tsp salt

Cream butter and sugar at high speed until light and fluffy. Add egg yolks one at a time. Add maple extract and syrup. Mix well. Gradually add flour and salt until thoroughly combined. Shape into a ball and rest, chilled, for 1 hour.
Set oven to 350°. Roll out to 1/4 inch thickness. Cut out with a maple leaf cutter. Bake on parchment-lined sheets for 12 minutes or until golden. Cool and decorate with icing to create the veins of each leaf.
Makes 2 dozen.

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