Maple sugar shortbreads with spruce tip topping

Traditional buttery shortbread cookies made with forest sweets.

Ingredients:

• 2 cups flour

• 1 cup butter (soft)

• 1/2 cup maple sugar

• 1/2 tsp salt

• Sprinkle of Spruce Tip Sugar from Wild Muskoka

Procedure:

• Preheat oven to 350F

• Blend all ingredients (except spruce tip sugar) in food processor until mealy

• Lightly grease a 9x9 pan or cookie mold

• Press batter into pan

• Pierce with fork in rows

• Bake for 25 minutes

• Remove from oven and sprinkle Spruce Tip Sugar on top (if using a cookie mold, sprinkle some Spruce Tip Sugar in the mold before pressing the batter in then a bit more once you remove it from the mold)

• Return to oven and bake for 5-10 minutes or until golden brown

• Let cool before cutting into rectangle or square pieces

Optional Modifications:

• Add any of these treats to your batter: Candied ginger, candied orange peel, chopped pecans, ground rosemary, Rose Petal Sugar from Wild Muskoka