i’ve dug for this recipe 1, 2, 3 times this season:
1.// shared at this year’s christmas cookie exchange
2.// coworker gifts for the hubs’ people
3.// for use in this year’s virtual “cookie swap” (a hangover from my days in texas - we have a little group who mails recipes, cards and sometimes samples all over the country to each other.)
the recipe is from nordicware, and you can use it (traditionally) in a shortbread pan if you have one. it comes out in thick squares, with flaky layers that rival a croissant (ok - hyperbole, but it’s really good), and is pure heaven dipped in coffee or tea.
-or- you can do as i did for this year’s coworker gifts and roll the dough out sugar cookie style and bake for 9-12 minutes. i dipped the cooled cookies in chocolate with a tiny bit of coconut oil and decorated them with sprinkles, hazelnuts and crushed peppermint. the shortbread flavor is classic enough that i don’t think you automatically bite into them and think something is off, but it’s also not as obsequious as a sugar cookie. the flavor is just a little more buttery, which stands equally beautifully on it’s own or when paired with something sweeter like dipped chocolate.
