Carrot Cake Shortbread

Directions

1. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in carrot and vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
2. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll.
3. Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. scalloped or fluted round cookie cutter. Place 1 in. apart on greased baking sheets.
4. Bake until edges are light brown, 12-14 minutes. (For a crisper texture, bake cookies 13-15 minutes.) Remove from pans to wire racks to cool completely.
5. In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set.