Blueberry Maple Shortbread Cups
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.25 cups
Powdered Sugar2 cups
Flour3 cup
Cornstarch400 g
Butter3 tsp
Almond Extract1 cup
Maple SyrupDirections:
1
Place the powdered sugar, flour, cornstarch, almond flour, butter and almond extract into a mixing bowl with a paddle and mix until they come together
2
Roll into a log, cut into small pieces and roll into balls
3
Chill for a 1/2 hour
4
Spray small deep tart molds with oil and place 1 ball in the center of each mold
5
Bake in a preheated 375 degree oven for about 15 minutes until light golden brown
6
Take them from the oven and make a depression in the center by pressing the handle of a wooden spoon into the baked dough
7
Make the indentation big enough to hold a blueberry
8
Let cool and carefully remove from molds
9
In a small saucepan bring the maple syrup to a boil
10
Turn off the heat and add the blueberries stirring gently to lightly cook them
11
Place 1 berry in the center of each shortbread cup and sprinkle with powdered sugar