These caramel shortbread stars have a deep flavor of maple, coconut and butter. They are a chewy cookie lover's delight. While adapted , I significantly altered the recipe by changing the sugar, toasting the coconut ,and adding the maple.
With the paddle ,in a stand-up mixer, beat butter and sugar together til light, scraping down bowl occasionally, then add remaining ingredients and mix until just combined. Divide dough and roll out into a rectangular shape approx. 1/4" thick, chill at least one hour, then cut with 2 1/2" star cookie cutter. Brush with egg wash (egg beaten with a little salt.) Bake in 350 degree oven for 10-15 minutes; turn pans and bake for 5-10 minutes more. Cool on rack.Cookies should be chewy.
note: to assure a quality maple extract, I use the Whole Foods carried Pioneer brand.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.