Slice-and-Bake Shortbread Cookies

These are fabulous! I've made them for Christmas every year since the recipe appeared in Southern Living. I have requests for these every year, the cranberry orange and coconut macadamia are the favorites - but they are all wonderful (although I have never made the plain version with no additions.....) I have frozen the logs with great results.

These are amazing. I am fairly new to baking, and I found these simple and straightforward to make, and they come out perfect every time! The first time I made them, I didn't have any almond extract, so I just added extra vanilla and it was fine. I tried the Mocha Shortbread recipe (http://www.myrecipes.com/recipe/mocha-chocolate-shortbread-10000000653496/) and it wasn't nearly as good, so I came back to this recipe and added a packet of Starbucks Via to it, and got a much better result. I made several dozen for the holidays, and continue to come back for more!

Glad I found this recipe again! It was my "go to" recipe right after it appeared in the magazine. I was intrigued by the cranberry version--left out the orange zest but added white chocolate chips--good sweet/tangy combo and got good reviews from the people I gave them to. Also like that this doesn't call for eggs; typically have all the other items in my pantry all the time. I'm going to try the toffee version next.

Very good, but doesn't quite compare with shortbread in the British Isles! Made the pecan version, however was short on pecans, so used 3/4 c pecans, 1/4 c walnuts. Toasting nuts is definitely worth the time. I experimented -- froze in 4 3 1/2 logs. Immediately froze to see if quality suffered. Worked just fine. I'll try other versions and see this as a good "tea biscuit" or similar use.

Baked the cranberry-orange variation for the church bake sale, and I've already had requests for the recipe. Easy and delicious!

I have made this recipe about 10 times to use for 2 different cookie exchanges. They are easy and yummy. I have made all variations but the cranberry-orange is my favorite. I do sprinkle just a bit of powdered sugar on top.

Made the coconut-macadamia version, everyone loved it. Making the pecan version today. My oven must be running a bit cooler than it should, they took longer to cook than they should have. I'm going to try 375 degrees today.