I would definitely make these again with a different nut as well. I really enjoy a cookie with a nut flour/meal in the dough because it adds so much flavour. I also loved the thumbprints because like the peanut shortbread, the recipe calls for ground up toasted pecans in the dough. A honeycomb, dark chocolate, flakey salt layer sits on top of the shortbread base and it is everything. The peanut shortbread calls for both ground and chopped peanuts in the dough and it creates this intensely peanutty and rich crisp cookie. My favourites (notice the plural there) would be: peanut shortbread with honeycomb, pecan thumbprints with dulce de leche, and the brown sugar-anise shortbread. I hope that was a detailed enough response to the question ‘how long did this take?’ so I can move on to the next question you probably have - ‘which cookie was the best one?’ To answer that question I feel like I need to tell you that I generally prefer a buttery crisp cookie like a shortbread over a softer, chewier cookie. We even made a 13th recipe for dinner that day (hello, mushroom carbonara). Jules and I watched a few youtube videos, three Disney movies, and three Hallmark Christmas movies while making all 12 recipes and it was one of the best baking dates I have ever had. All the decorating was saved for the end. Our strategy was that we would start a new recipe when the previous batch of dough was chilling in the fridge or in the oven and we grouped similar cookies together because we would have all the ingredients out on the counter already. We shaped and cut out all the cookies together. Jules took on the task of measuring the dry ingredients of all the recipes (the task I hated the most besides cleaning) and I took care of all the wet ingredients. That is when one of my favourrrrrrite people (hi Jules!) volunteered to help me bake all! the! things! We bought all the ingredients on Friday night, starting baking at 3:30pm on Saturday Afternoon, and finished everything at 2:15am on Sunday morning (night?). The Bon Appetit collection of 6 cookie recipes took roughly nine hours so I could not imagine making double the amount. I was a bit intimidated at first because I wanted to make all the recipes at once but making 12 different recipes in one day can be quite overwhelming. When I saw the photo Susan shared, I knew I had to make all the make the recipes. This year’s NYT cookie collection is courtesy of Susan Spungen, a super talented food stylist and recipe developer whose work I have been admiring for the longest time. Buckwheat Shortbread: Substitute up to ⅓ cup buckwheat flour for ⅓ cup of all-purpose flour.I made all six types of holiday cookies in the newest issue of Bon Appetit last weekend and before I even had the chance to try all the cookies, New York Times Cooking goes right ahead and shares their line-up of holiday cookies.Season with spices, seeds, citrus or rosemary if desired. Cornmeal or Whole Wheat Shortbread: Substitute up to ½ cup cornmeal or whole wheat flour for ½ cup of all-purpose flour.This yields a slightly softer shortbread. Brown or Maple Sugar Shortbread: Substitute ⅓ cup light or dark brown sugar or maple sugar for the granulated.Or add up to 3 tablespoons poppy or sesame seeds.
Spice or Seed Shortbread: Add up to 1 teaspoon spices, like ground cinnamon, ginger, nutmeg or cardamom, or seeds like caraway or anise.Nut Shortbread: Grind ½ cup toasted nuts in the food processor with the flour before combining with remaining ingredients.Add up to 1 teaspoon orange blossom water with the butter if desired. Citrus Shortbread: Add 1 to 1½ teaspoons finely grated lemon, lime or orange zest with the flour.
Or add up to 1 teaspoon vanilla extract with the butter. Pulse the pulp into the flour-sugar mixture before adding butter.
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