Description
Enhance your classic shortbread cookies with these delicious and easy-to-make toppings. Perfect for adding flavor, texture, and a festive touch to your buttery shortbread base.
Ingredients
1/2 cup finely chopped roasted almonds
1/2 cup finely chopped dried cranberries
1/4 cup mini dark chocolate chips
1/4 cup finely grated lemon zest
3 tablespoons granulated sugar
2 tablespoons finely chopped fresh mint leaves
1/4 cup crushed freeze-dried raspberries
1/4 cup toasted shredded coconut
1/4 cup finely chopped pistachios
2 tablespoons coarse sanding sugar
Instructions
Prepare your baked and cooled shortbread cookies on a clean surface.
Sprinkle each topping separately onto small shallow bowls or plates for easy access.
Lightly brush the top of each shortbread cookie with a thin layer of honey or light corn syrup to help toppings adhere.
Press the cookie gently into the chosen topping to coat the surface evenly.
Place the topped cookies on a wire rack and allow the toppings to set for 10 minutes before serving.
Repeat the process with different toppings to create a variety of flavored shortbread cookies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes