Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are delicate, so be gentle when handling them. The longer they cool, the more their crumbly texture will settle, making them even more melt-in-your-mouth delicious.
Enjoy these shortbread cookies with a hot cup of tea or coffee, or package them up as a thoughtful gift for friends and family. They are the perfect treat to share during the holiday season, and the recipe will undoubtedly become a beloved tradition in your own family, just as it has in mine.
Make-Ahead & Storage
If you want to make these shortbread cookies ahead of time, you can store them in an airtight container at room temperature for up to a week. They also freeze well, so you can prepare them in advance and enjoy them throughout the holiday season. To freeze, simply layer the cookies in an airtight container, separated by sheets of wax paper, and freeze for up to 2 months. When you’re ready to enjoy, let them thaw at room temperature.
Tips
- If you prefer a richer flavor, try using browned butter in place of regular butter for a deeper, nuttier taste.
- For a fun twist, you can dip the cookies in melted chocolate and sprinkle them with crushed candy canes for a festive touch.
- Be sure to measure your flour properly—too much flour can make the cookies dense, so lightly spoon the flour into the measuring cup and level it off with a knife.
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