Because maybe you need one more cookie.
Funny enough, this is not the first time that shortbread comes in at the last minute to save the day (remember these?).
And it’s DEFINITELY not the first time that I’ve shared shortbread with you since – I mean:
And it’s no surprise – shortbread needs just a few simple ingredients (that you probably have on-hand, especially at this time of year), a smidge of time, and pretty much any mix-ins your heart desires.
So why another? Because when I came across this recipe in Real Simple it looked even quicker and easier than all the others.
And after 2 minor tweaks I declared it worthy of a space on this page. Worthy of you.
These are sturdy (yet melt-in-your-mouth), they freeze and travel beautifully, and are crumbly-crunchy-delicious.
What will you mix in?
lightly adapted from Real Simple
1 1/2 cups flour
1/2 cup (1 stick, or 8 tablespoons) cold unsalted butter, cut into 1/2″ pieces
1/2 cup packed light brown sugar
1 teaspoon vanilla
3/4 teaspoon kosher salt
1/2 cup “mix-ins” – I used 1/4 cup each dried cherries and pistachios
Line 2 baking sheets with parchment paper. Place the flour, butter, brown sugar, vanilla and salt into your food processor. Pulse till crumbly. Add in your mix-ins and pulse just till incorporated. Transfer dough to a bowl or cutting board and press together into a rough mound.
Break off bite-sized pieces and place on your baking sheets. Freeze for 30 minutes; pre-heat oven to 350 degrees.
Bake till golden, about 15 minutes. Transfer to a cooling rack to cool completely.
This delicious recipe brought to you by Sheri Silver