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Chocolate-Dipped Shortbread: For a twist, melt some dark chocolate and dip the cooled shortbread cookies halfway into the chocolate. Place them on parchment paper to let the chocolate set.
Lemon Shortbread: Add the zest of one lemon to the dough for a refreshing citrus flavor. This makes a perfect pairing with the buttery richness of the cookies.
Almond Shortbread: Add a teaspoon of almond extract to the dough for a warm, nutty undertone. You can also top the cookies with sliced almonds before baking for a crunchy texture.
Festive Sprinkles: Roll the edges of the cookies in colored sugar or sprinkle some festive sprinkles on top before baking to make them more visually appealing for Christmas parties.
FAQ:
Q: Can I use salted butter instead of unsalted butter?
A: It’s best to use unsalted butter in this recipe to control the amount of salt in the dough. If you only have salted butter on hand, reduce or eliminate the added salt in the recipe.
Q: Can I add flavorings or extracts?
A: Absolutely! You can add a teaspoon of vanilla, almond, or lemon extract to the dough for added flavor. Just be sure to adjust the amount of salt accordingly if you’re using flavored extracts.
Q: Can I use a hand mixer or stand mixer?
A: Yes, both a hand mixer and stand mixer will work well for creaming the butter and sugar. If you prefer to knead the dough by hand, you can simply mix the dough with a spatula or your hands.
Q: How do I know when my cookies are done?
A: The cookies are ready when the edges turn light golden brown. Keep an eye on them after 10 minutes, as shortbread can easily overbake.
Q: Can I make these ahead of time?
A: Yes, these cookies are perfect for preparing in advance! You can make the dough ahead of time and refrigerate it for up to 3 days before baking, or even freeze it for longer storage. Just allow the dough to soften before shaping and baking.
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