Categories: Cookies 
      Yield: 36 servings 
  
---------------------------------SHORTBREAD--------------------------------- 
    1/2 c  Unsalted butter 
    1/4 c  Sugar 
      1 c  All-purpose flour 
 
-------------------------------MAPLE TOPPING------------------------------- 
    3/4 c  Packed brown sugar 
    1/3 c  Pure maple syrup 
      1 tb Unsalted butter; room temp. 
      1 ts Vanilla 
    1/2 c  Chopped toasted walnuts 
  
  For shortbread:  Preheat oven to 350 degrees.  Generously butter 9-inch 
  square baking dish.  Cream butter and sugar in processor unitl light and 
  fluffy.  Add flour and process just until blended; do not form ball.  Pat 
  into bottom of prepared dish.  Bake until shortbread is light brown, about 
  25 minutes. 
   
  For topping:  Beat sugar, maple syrup and butter to blend.  Beat in egg and 
  vanilla.  Pour over shortbread.  Sprinkle evenly with walnuts.  Bake until 
  topping is set, about 25 minutes.  Cool on rack.  Cut into 1-1/2" squares. 
  Store in airtight container. 
   
  Source: Bon Appetit magazine, December 1984. Typed for you by Karen 
  Mintzias