Shortbread

Nuts, butter, and spices

By Kim Carlson

December 3, 2008

At the risk of sounding like a food snob, I’ll confess here that I’m not a fan of store-bought cookies — not even the fancy ones. Walkers shortbread, however, is the exception. In fact, there’s often a box in my desk drawer at work; I like to have a piece of shortbread with a cup of Earl Grey on winter afternoons.

I know I like shortbread because I like butter, and shortbread is basically butter with a little flour and sugar thrown in for good measure.

This recipe, though — by Portland food writer Sara Perry — is more complicated, in the best way possible. Embellished with ground hazelnuts and chunks of crystallized ginger, this festive shortbread tastes like the winter holidays.

With our Sweet 16 blog, we present a holiday dessert recipe every weekday for the first few weeks of December. Congratulations to Andrea, who was our daily book and treat winner for December 4. Check out our latest Sweet 16 blog recipe for another chance to win.*

*A daily winner was selected at noon (PST) on Thursday, December 4, 2008, from all valid entrants. All eligible winners must have U.S. mailing addresses. Please note that all standard Culinate contest rules apply to this drawing.