Brown Butter Maple Shortbread Bears (Print Version)
Tender shortbread shaped into adorable bears, flavored with brown butter and maple syrup for rich, nutty notes.
# Ingredients:
01 -
1/2 cup unsalted butter
02 -
1/4 cup pure maple syrup
03 -
2 tablespoons packed dark brown sugar
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon maple extract
06 -
1/2 teaspoon ground cinnamon
07 -
1/4 teaspoon ground nutmeg
08 -
1/4 teaspoon salt
09 -
1 1/4 cups all-purpose flour
10 -
1/4 teaspoon baking powder
11 -
1 tablespoon chocolate chips, or as needed
# Steps:
01 -
Place butter into a small light-colored saucepan over medium heat. Cook, swirling often, until small brown bits begin to stick to the bottom of the pan and the butter smells nutty, 8 to 10 minutes. Pour butter into a mixing bowl and allow to cool for 5 minutes.
02 -
Add maple syrup and brown sugar to butter and stir to combine. Mix in vanilla extract, maple extract, cinnamon, nutmeg, and salt until combined.
03 -
Add in flour and baking powder and mix until a smooth dough forms. Cover and place into the fridge for at least 2 hours.
04 -
Line a baking sheet with parchment paper.
05 -
Remove dough from the fridge. Scoop out 1 tablespoon of dough and roll into a ball; place onto the cookie sheet and flatten slightly. Scoop out 1/4 teaspoon of dough and roll into a small ball, then flatten into a circle to form the snout of the bear. Scoop out two 1/8 teaspoons of dough and roll into tiny balls; place on each side of the top of the cookie to make the ears. Continue rolling out and forming bear shapes until dough is used up. Space cookies about 1 inch apart on the baking sheet. Chill baking sheet in the fridge for 20 minutes to allow cookies to firm up.
06 -
Preheat the oven to 165°C (325°F). Remove the baking sheet from the fridge and place into the oven. Bake until cookies are slightly browned on the bottom, 20 to 23 minutes. Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
07 -
Place chocolate chips into a small microwave-safe bowl or measuring cup and heat until melted, about 1 minute, stopping to stir every 30 seconds. Pour melted chocolate into a piping bag or a freezer bag and snip a small hole in one corner. Pipe eyes and noses onto the cookies. Allow the chocolate to harden before serving.
# Notes and Tips:
01 -
Chill the dough for a minimum of 2 hours for easier shaping.
02 -
Use a light-colored saucepan to better monitor the butter browning process.