1 recipe, 3 cookies, how amazing is that?! This shortbread recipe will make your life easier during the holidays so you have more time for other things. Use any combination of nuts, fruits, or chocolate that you like.
Store cookies in an airtight container for up to 2 weeks or freeze for up to 2 months.
Other options for shortbread flavours are; chocolate chip, hazelnut, almond, cherry, lemon thyme, and toffee.
I did find the white chocolate and cranberry log difficult to slice. It was chunky and the knife didn’t easily slice through all the cranberries and chocolate. Just note the smaller the pieces the easier it will be to cut through your logs.
I also shaped my logs into different shapes, you can do this as well but it takes longer as you have to get your dough a little stiff to shape (refrigerate for 30 mins at a time). Once you start to get the shape you like you have to make sure the log is cold and set. To make life easier I shaped the logs on a smaller cutting board that I could fit in the fridge.
For a square and triangle – I used a large offset spatula to flatten the edges and to give me a long flat straight edge.