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Shortbread is a wonderful starting point for all kinds of sweet adventures: top it (nuts, chocolate, jam); flavor it (lemon, hazelnut, coconut); or do both (cappuccino with a mocha ganache drizzle, anyone?) Then again, if you're a "make mine vanilla, please" kind of guy or gal, leave it alone: it can stand on its own in perfect simplicity.—Taste of Home Cooking School
Originally published as Shortbread in Taste of Home Cooking School Collection Winter 2009, p89
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Reviewed on Jan. 03, 2011 by enonwosdog
I made this shortbread and gave it to a number of friends for Christmas presents. It is a wonderful recipe, I omitted the almond extract and sprinkled 1 Tablespoonful of sugar on top of each shortbread before baking. They turned out excellent!
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