The Versatile Cookie That Works as a Tart Crust
Make three variations on this super-simple recipe and you’ll have the perfect base waiting for all your holiday party and cookie needs
As the holidays loom and parties pile up, I recommend taking a day to make these three variations on a simple shortbread. Why? Because it freezes beautifully. Because it can be rolled out and cut with all your holiday cookie cutters for decorating extravaganzas, or it can be shaped into a log and chopped up evenly for a last-minute host gift, or it can also do double-duty as a crust for a tart to be filled with pumpkin pie or chocolate ganache for a dinner party dessert that looks elegant but took no time at all. There’s also a lot of combinations to be made with different extracts — feel free to add some mint to the chocolate, or almond to the vanilla.
This shortbread is a celebration season secret weapon that can be modified with whatever nuts, dried fruits, or sprinkles are in the pantry. Whip up a simple icing of powdered sugar and lemon to splatter on, or maybe make sandwich cookies with raspberry jam. The world is truly the oyster of this recipe, which can be made with your vegan butter of choice.
