Maple shortbread bars from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 701) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on March 18, 2026

    This is like an even better version of pecan pie, at least for me. A shortbread crust rather than pastry and maple syrup rather than corn syrup. So good. The comments on NYT said to bake for an extra 5 mins - I did that and agree. The filling is very sticky so either line the pan or go around the edges with a knife before it cools too much.

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Reviews about this recipe

  • Kate Cooks the Books

    There’s nothing subtle about them; they’re sweet and toothsome and very maple-y.

    Full review
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