Shortbread is one of those cookies that comes to mind when you think of holiday baking. It’s a basic dough that you can dress up with add-ons and create a variety for your cookie plate.
And… I think I found a way to make pretty shortbread cookies without using cookie cutters and having to re-roll the scraps.
You can also freeze the dough for up to 1 month and enjoy on a wintery afternoon with a cup of your favorite seasonal drink. For me that would be peppermint tea or coffee with extra cream.
The original recipe calls for making logs and slicing the dough. I decided on cookie sticks because they are faster and easier to make.
I simply love coconut so it was an obvious choice for me. Feel free to add chopped nuts, dried fruit or different extracts. The additional coconut sprinkled on top toasts nicely while baking and adds even more coconut-y flavor and fragrance to these cookies. Chocolate drizzle is a simple way to add even more flair to a plain looking treat.
The original recipes comes from Southern Living Magazine December 2009 Issue
Do you like shortbread? What add-ons combination is your favorite?
The winner of Wood Expressions cake stand giveaway is Beth! Congratulations, Beth! I already emailed you with the details. Thank you so much to all who participated!