Who doesn’t love shortbread? That crumbly, melt in your mouth cookie that you just can’t stop eating. It is such an easy cookie to make and there are so many flavors. I just made a lemon cranberry shortbread. They are addicting….seriously addicting. I’ve made dried cherry chocolate chip, orange, toasted oatmeal, chocolate espresso, chocolate dipped, key lime, almond coconut…..it goes on and on. There are so many variations. You just need a good base shortbread recipe. Shortbread makes a great gift. Put them in pretty little bags tied with ribbon, cut them into little bite size squares and fill up a bag. Ya gotta make some. I like mine super crunchy. Some folks like em a bit softer. Either way, they are delicious
3 sticks of butter, room temperature
1 cup of sugar
3 1/2 cups of flour
1/4 tsp salt
Pictured, is this basic shortbread, but I added the zest of 2 small lemons and 1/2 cup of dried cranberries.
Preheat oven to 350. In a mixing bowl with a paddle attachment, mix the butter and sugar until combined. Add the flour and the salt. At this point, add any zests, nuts, dried fruits, chopped chocolate, etc. Mix briefly, just until combined. Flatten and wrap in plastic wrap. Chill for 30 minutes. Lightly flour a board or surface and roll out into a 1/2″ thickness. Cut into 3″ squares or circles. Place onto an ungreased baking sheet. Bake for approx. 15 minutes or just until the edges are lightly brown. Allow to cool completely. Chomp, Chomp. 🙂