This is a quick recipe, so it's easy to make all three versions of this shortbread for a fun and sophisticated way to present a classic cookie.



Preheat oven to 300 degrees.

Cream butter and sugar until smooth and fluffy, about 5 min. Stir in extract from the version of cookie you're making. Combine flour, kosher salt, spice and candied ginger or citrus option in a small bowl, reserving sugar for later use. Slowly stir dry ingredients into butter-sugar mixture until barely combined then beat until a smooth dough comes together.

Roll dough into 1-inch balls and flatten to ½-inch disks. (The dough can also be refrigerated then rolled as cutout cookies.) Dip disks in bowl of sugar for the version you're making to lightly coat each side then set on parchment-lined baking sheets. (For candied lemon version, also sprinkle tops of cookies with a small pinch of the sea salt.)

Bake for 13 to 18 min. or until pale golden. Cool completely on baking sheets before serving.


Each version makes about 30 cookies

Thanks To

Elizabeth Bannas, daughter of Savory Spice Shop—Sellwood/Portland, OR owners Jim & Anne Brown

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Savory Spice Shop Ingredients
Salt Kosher $6.65
Ginger Extract, Natural -2floz $5.30
Ginger, Peruvian, Ground, Organic 1/2 oz bag $1.70
Ginger, Crystallized: Cubed 4 oz bag $4.90
Sugar, Sucanat, Organic 12 floz bottle $8.65
Lemon Extract Pure Organic -2floz $5.30
Saffron, Powdered - 4gr in small glass jar $22.40
Lemon Peel Strips, Candied OUT OF STOCK
Sugar, Turbinado, Organic 12 floz bottle $8.10
Sea Salt, Hawaii Kai's Palm Island Gourmet, Red Gold 2 oz bag $3.80
Orange Extract Pure Organic -2floz $5.30
Baker's Brew Coffee Spice 1 oz bag $3.45
Orange Peel Strips, Candied 4 oz bag $11.40
Black Onyx Chocolate Sugar (Salt-Free) 2 floz bottle $5.40
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-Pat M. of Black Forest, CO

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