There might not be an easier cookie for changing, dressing up or down, or adding to than a basic shortbread cookie. When it’s Christmas and I need a new cookie, I often give shortbread the nod for just that reason — and because I love it so. What’s not to love? There are few (5) ingredients that go together with no special work or instructions. Chilling time? Sure, but it’s 30 minutes compared to 2 hours for sugar cookies. And shortbread can taste better than sugar cookies, can’t it? Of course it can and it’s perfect with a wee dram some chilly dark night, in case you didn’t know. And thank God it’s getting chilly again.

This week, needing a last cookie to round out a cookie tray for a Friday-night party, I thought I’d make one of my favorite shortbreads. But which one was it? Lemon came to mind, but I’ve only ever done lemon shortbread bars. A fluted cookie sounded right and I knew just the recipe to grab, wrestle with briefly, and know I’d come out with a top-shelf Lemon Shortbread Cookie. I added the word “Barely” to the title as it’s not overly lemon-y. Just enough to still love the shortbread all the while feeling quite happy from the little lemon buzz. Is there anything better than lemon and butter?

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