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Ingredients

Makes 36

• FOR THE SHORTBREAD
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour (spooned and leveled), plus more for rolling
• FLAVOR VARIATIONS (OPTIONAL MIX-INS AND COATINGS)
• Mix in grated zest of 2 oranges and 1/2 cup dried cranberries
• Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds
• Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal
• Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely chopped pistachios
• Mix in 1/2 cup mini chocolate or peanut-butter chips
• Mix in 1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds

Description

This Recipe Makes Two Logs Of Dough. The Logs Can Be Refrigerated For Up To Four Days Or Frozen For Up To Three Months (thaw Before Slicing And Baking). To Make Two Flavors With One Recipe, Divide The Dough In Half In Step 1 Before Adding Mix-ins (and Use

Martha Stewart