In an electric mixer, beat butter, sugar, salt and vanilla extract together until well blended. Add flour ½ cup at a time until thoroughly incorporated. On floured surface, make a ball out of dough and roll it out into a log shape about 2 inches in diameter. Wrap in wax paper and chill for 1 hour. Once chilled, slice into ¼-inch thick coins. Place coins on parchment-lined baking sheet and sprinkle each with maple sugar and Chardonnay sea salt. Bake in 350-degree oven for 10 to 12 min. or until golden brown. Let cool completely before serving.

Serving Suggestions

Great with tea or coffee.


2 dozen

Thanks To

Matt Wallington, Savory Spice Shop – Platte St/Denver, CO manager

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Savory Spice Shop Ingredients
Sugar, Maple, Pure 8 oz bag $14.10
Sea Salt, Fumee de Sel, Chardonnay Oak Barrels 1 oz bag $5.55
Vanilla Extract Organic Madagascar -2floz $11.95
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Customer Reviews ( Add a Review )

5 stars 2/26/16 Dia
Always my favorite shortbread recipe. It reminds me of my New England roots and the upcoming maple tapping season. I just baked these again for a shop sample and dipped part of the batch in dark chocolate with an extra sprinkle of the maple sugar & fumee de sel.