Costa doesn’t think a dessert menu is ever complete without some type of cookie. Shortbread cookies are one of the most versatile treats around. They can be made very simply to be enjoyed with tea or can take on any variety of flavors such as orange walnut, almond cherry and maple pecan. For gluten-free eaters, there’s usually no need for a special recipe as long as the baker uses a quality gluten-free flour mix (Costa recommends Bob’s Red Mill).
Maple Shortbread Cookies
(adapted from a Whole Foods recipe)
3 sticks (1 ½ cups) unsalted butter, softened
½ cup sugar
¼ cup maple syrup
1 tsp pure vanilla extract
3 cups gluten-free all-purpose flour
½ tsp fine sea salt
1 cup pecan pieces, toasted
½ cup of white or dark chocolate chips (optional)*
*White chocolate will give the cookies a sweeter taste, dark chocolate will give them a more rich flavor – depends on your mood!
Mix together butter, sugar and maple syrup with a wooden spoon or in an electric mixer.
Add the vanilla and stir to combine. Add flour one cup at a time, mixing well after each cup is added.
Stir in the salt, white or dark chocolate and pecans.
Shape dough into two logs and chill until firm, 1 to 2 hours.
Preheat oven to 350°F.
Line a baking sheet with parchment paper.
Cut dough into ½-inch slices and arrange on baking sheet.
Bake for 18 to 20 minutes, until lightly browned.
Transfer cookies to a cooling rack. Serve warm or at room temperature. Cookies will keep several days in an airtight container.