VERMONT MAPLE SHORTBREAD

Steps:

• Preheat oven to 325.
• Melt 1 Tbsp of the butter and brush it onto the bottom and sides of a shortbread pan.
• Mix together the remaining 15 Tbsp. butter,maple sugar, salt and flavorings until well blended.
• Mix in the flour to form a smooth, cohesive dough. Dough will be crumbly at first, but will come together as it's mixed.
• Fold in the chopped nuts, if you're using them.
• Divide the dough in half. Wrap both halves in plastic and refrigerate them both for 30 minutes.
• Take one half out of the refrigerator, and press it into the prepared pan.
• Use a fork to poke the dough all over. This lets steam escape and keeps the shortbread from bubbling as it bakes.
• Bake the shortbread for 25-30 minutes, until the surface is light golden brown, and the edges are a little darker.
• Remove the shortbread from the oven, and immediately turn it out onto a clean work surface.
• Gently brush the shortbread with the maple syrup, being careful not to brush away the pattern.
• Using a pizza wheel or sharp knife, cut the shortbread while it's still warm into eight wedges.
• Transfer to a rack to cool completely.
• Repeat with the remaining half of the dough.