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Chocolate-Dipped Shortbread: After baking the cookies and letting them cool, dip the edges in melted chocolate (dark, milk, or white). Let the chocolate harden before serving for a sweet and elegant twist.
Citrus Zest: Add a teaspoon of finely grated lemon or orange zest to the dough for a refreshing citrus flavor that pairs beautifully with the buttery richness of the shortbread.
Almond or Hazelnut: If you love nuts, finely chop some almonds or hazelnuts and mix them into the dough for added texture and flavor. You could also top each cookie with a whole nut before baking.
FAQs:
Q: Can I use salted butter instead of unsalted butter?
A: While you can use salted butter, it's best to use unsalted butter to maintain control over the cookie's salt content. Salted butter may make the cookies a bit too salty.
Q: Can I make these cookies ahead of time?
A: Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Alternatively, roll the dough into a log, wrap it in plastic wrap, and freeze it for up to a month. When ready to bake, slice the dough into rounds and bake as directed.
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