I love making shortbread cookies because they are so easy to make and a huge crowd pleaser. I recently made this recipe for a potluck event, but I’ve also used them as tasty gifts for birthdays and Christmas. Depending on the event or the giftee, try swapping out the filling. I’ve used the shortbread base to make mint chocolate chip, white chocolate macadamia, and butter pecan. The possibilities are endless…

A Note About the Recipe: To enhance the almond flavor, you can replace the vanilla extract with an equal amount of vanilla extract. If using different fillings, try different extracts. For example, I like to use coconut extract when making white chocolate macadamia shortbread.

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