Coming up with clever names for cookies is a challenge. I should probably explain the name. These are maple inspired shortbread cookies. With maple sugar as the star ingredient adding in that tang that we love. Combined with our secret ingredients these cookies literally disappear when they hit your tongue. Perhaps you have had something melt in your mouth before, but now I can make that experience even more astonishing.
Prepare yourself for the ultimate melt in your mouth shortbread. Behold our Maple Mellows. So dainty and smooth that you’ll be reaching for another one in no time! The key to that dissolve is bacon fat and rice flour. Together they enhance the shortbread into a more impressive vanishing act. The rice flour provides that extra sandiness you crave and the bacon fat adds in that bacon flavor. So, I went with rice flour over cornstarch, because rice flour is more traditional.
While these cookies aren’t your traditional shortbread, maybe they should be in your holiday rotation. Traditionally you can’t use regular sugar in shortbread cookies, because that leaves them heavy. As a result, most recipes either use super fine granulated sugar or confectioners sugar, luckily maple sugar is almost as fine in texture and an easy substitute.
Even though these cookies don’t SCREAM maple flavor, I can now say I know why you should use either lard or bacon fat in your shortbread. If you’ve ever had a super flaky pastry crust, then you know using lard lends that mystifying flakiness that everyone craves. After this successful recipe, you may find lard entering more and more of our pastry recipes.
As always if you can hold off on devouring these cookies, they will taste better the next day. Hence the secret to truly wonderful butter based cookies, waiting one night. You will be amazed at the improvement. Definitely a cookie that mellows out over time. Most of all they are part of our holiday cookie roundup hosted on Houseful of Nicholes. Find more by following #HousefulOfCookies.
- 1 1/2 cups flour
- 1/4 cup rice flour
- 1/4 heaping teaspoon salt
- 12 tablespoons unsalted butter, chilled
- 4 tablespoons bacon fat, chilled
- 1/2 + 2 tablespoons maple sugar
- In medium bowl, whisk together flour, rice flour and salt. Set aside
- In your food processor with the grater blade, grate cold butter.
- Switch to the chopping blade, add bacon fat and 1/2 cup maple sugar. Process until crumbly.
- Remove lid, add flour mixture. Pulse until dough comes together.
- Roll out on counter until 1/4 inch thick.
- Cut into desired cookie shape.
- Chill on cookie sheet 20 minutes.
- Bake at 300°F for 15-20 minutes until golden on the edges.
- Sprinkle with remaining maple sugar. Let cool on pan 2 minutes.
- Remove to wire rack to cool completely.