Brown Sugar Cinnamon Pop Tart Shortbread
Recipe by Catherine Pla, adapted from Butternut Bakery recipe
Makes about 16 cookies
Brown Sugar Cinnamon Pop Tart Shortbread
This is the absolute best pop tart flavor by far, but these shortbread cookies are even better!
Shortbread
21⁄2 c all-purpose flour
1 c (8 oz) best quality unsalted butter (or if using salted, omit salt in recipe), room temperature
11⁄4 c confectioner’s sugar
1 egg
1 t vanilla bean paste or extract
1⁄2 t kosher salt
Brown Sugar Cinnamon Filling
1 c brown sugar
1 T ground cinnamon
2 T all-purpose flour
2 T unsalted butter, melted
1 T maple syrup
Cinnamon Maple Icing
3⁄4 c confectioner’s sugar
1 t ground cinnamon
2 T unsalted butter, melted
11⁄2 t vanilla bean paste
1 T maple syrup
1 T milk
Flakey sea salt (optional)
Preheat oven to 325 degrees. Spray or butter an 8x8” (or 9x9”) baking pan and line with parchment (cut a sheet in half and lay the halves in the pan in a cross, press into sides).
Trace a square outline of the pan on a separate sheet of parchment paper, spray or butter, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Once smooth and fluffy, add the egg, vanilla, and salt.
Add in the flour and stir with a spatula to combine. Scoop half the dough into the prepared pan and evenly spread it using an offset spatula.
Spread the other half of the dough onto the greased square of parchment. Spread it out to fit the square as best you can. Refrigerate while you make the filling.
Make the filling by combining all filling ingredients in a small bowl. The mixture should resemble wet sand. Evenly crumble the filling on top of the dough inside the pan.
Remove the dough on the parchment square from the refrigerator. Carefully flip it over so the dough side covers the filling layer. Peel back the paper, using the offset to patch any holes.
Bake for 40-45 minutes until evenly puffed and the edges are light golden brown. Let cool at room temperature for 30 minutes, then transfer to the fridge for an hour.
Make the icing by whisking all ingredients together. If it’s too thick, add in a bit more milk. Spread the icing right away onto the chilled shortbread. Top with a little flakey salt if desired.