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You won't find these at your typical cookie exchange! 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 revamped 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 1/2-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. #HolidayCookies

ITEMS IN THIS RECIPE

Kosher Salt

36

$6.65

3 lbs  

$6.65

Natural Vanilla Extract

12

$10.95

4 floz Bottle  

Net 4.00oz

$10.95

Ground Ginger (Organically Sourced)

114

Select Size

Cubed Crystallized Ginger

35

Select Size

Pure Lemon Extract (Organically Sourced)

37

Select Size

Powdered Spanish Saffron

36

$24.35

4gr in a 1/2 Cup Jar  

Net 0.15oz

$24.35

Hawaiian Red Gold Sea Salt

53

Select Size

Pure Orange Extract (Organically Sourced)

36

Select Size

Baker's Brew Coffee Spice

85

Select Size

Candied Orange Peel Strips

36

$15.75

1 Cup Bag  

Net 5.00oz

$15.75

Black Onyx Chocolate Sugar

149

Select Size