I’ve always dreamed of visiting the east coast during the change of seasons.
The bright, vibrant colors and crisp autumn air appeal to all my senses.

I can see the maple trees, brilliant red and gold, the covered bridges, and the baby blue sky. The contrast – the color – all of it – the experience – and the smell.

Yes, the smell of fall.

I’m a definitely a sensate, and one of my more heightened senses is that of smell.
I enjoy the bouquets, aromas, and essences of life to no end, and take flight in the magical memories my olfactory organs create.

I’ve often said I live in La La Land much of the time, and I do believe that state of being is many times directly related to the scents I perceive in the air.

With fall comes the idea of pumpkin and spice, with everything nice.

But how about some rich and glorious maple to intensify your seasonal experience?

Maple Shortbread Cookies

2 cups all purpose flour
8 Tbs. cold butter, cut into 1/2″ cubes
1 large egg
1/2 tsp. sea salt
1 cup maple syrup

Combine all ingredients in the bowl of a food processor and pulse until formed into a nice dough ball.

Transfer to plastic wrap, seal tightly, and chill for at least 4 hours.

Preheat the oven to 325 degrees.

Roll out the dough between two sheets of parchment paper and cut with a maple leaf (or whatever shape you desire) cookie cutter.

Bake on a parchment lined (or Silpat lined) cookie sheet for about 20 minutes.

Drizzle with additional maple syrup, if desired.

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