2 1/4 c. flour
7 oz. butter
3/4 c. 10x sugar
2 egg yolks
Vanilla, to taste
Maple syrup
Cointreau liqueur
Whipped cream
Powdered sugar

PREPARATION: Sift dry ingredients, cut in butter. Add sugar and yolks. Do not overwork dough. Refrigerate. Press into 10 inch flan shell and score into wedges. Bake until golden.

TO SERVE: Arrange shortbread wedges on plate. Simmer maple syrup with lemon zests and briefly poach halved, hulled strawberries. Remove from syrup and spoon over shortbreads. Add touch of Cointreau to syrup and gently masque strawberries with it. Sprinkle strawberries lightly with powdered sugar.