People will tell you that shortbread is just what they call a cookie in the UK, but in my book shortbread is more like pound cake, a simple, versatile sweet you can put together and on the table in a very short time. This recipe makes a rich and aromatic, soft and crumbly cookie or small cake that goes perfectly with a hot drink—coffee, tea, cocoa, even sweet mulled wine—and it’s so simple a child can make it.
Cream 1 stick butter with a cup of confectioner’s sugar, and a teaspoon each almond and vanilla extract. Blend in 2 cups plain flour sifted with a teaspoon of baking powder, a half cup chopped pecans and a tablespoon ground ginger. (I have tried this recipe with freshly-grated ginger, and it simply does not work at all well at all with so much butter.) This mixture makes a soft, elastic dough that you have to work with flour-dusted hands to form into a ball. Pat or roll the dough ball out into an 8” round, score into six wedges and crimp the edges with a fork. Bake on an ungreased cookie sheet at 375 until the edges are just brown. Cut and serve. This recipe makes great cookies, too, and is doubled or tripled easily.