Ingredients

Chocolate Shortbread and Toasted Pecans with Orange

• 2 cups Butter Shortbread Cookie Dough
• ½ cup mini chocolate chips
• ½ cup toasted pecans, chopped
• ¾ teaspoon orange oil or 1 teaspoon orange zest (optional)
• Lemon Ginger with Toasted Almonds Shortbread
• 2 cups Butter Shortbread Cookie Dough
• ½ cup preserved or candied ginger, chopped
• ¼ cup toasted slivered almonds, chopped
• ¾ teaspoon lemon oil or 1 teaspoon lemon zest

Pepita Lemon Cranberry Shortbread

• 2 cups Butter Shortbread Cookie Dough
• ½ cup raw pepita (Mexican pumpkin seeds), toasted lightly
• ¾ cup sweetened, dried cranberries
• ¼ cup fresh lemon juice

Parmesan with Pinenuts Shortbread

• 2 cups Butter Shortbread Cookie Dough
• ½ cup toasted whole pine nuts
• ¾ cup grated Parmesan cheese plus ¼ cup for sprinkling (optional)

Instructions

1. Allow Butter Shortbread Cookie Dough to soften to room temperature.
2. Kneed all ingredients into dough
3. Roll dough into a log about 1 ¼ inch thick in diameter (*For Parmesan with Pinenuts, roll dough flat, sprinkle with extra parmesan and roll into a log)
4. Slice log into ¼-inch slices or roll out dough ¼ inch thick for cut-outcookies.
5. Bake cookies at 350 degrees for 10-12 minutes. Allow to cook on a rack
6. Store cooled cookies in airtight containers.

Source: Ming Tsai