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.


YIELD
Each version makes about 30 cookies

TIME
Prep: 15 min.
Cook: 18 min.

INGREDIENTS


DIRECTIONS

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



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

NUTRITION
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65
7
4 floz Bottle  
Net 4.00oz
$10.95
31
4gr in a 1/2 Cup Jar  
Net 0.15oz
$24.35
30
1 Cup Bag  
Net 5.00oz
$15.75

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