Years ago (specifically, 2012) we were subscribing to the NY Times and I loved to read Mark Bittman's food column. He has a lot of great practical advice for easy but impressive meals and desserts. I clipped
this article knowing that it would come in handy in my baking repertoire someday. This past weekend we had a guest and I realized we had nothing for dessert and this shortbread recipe was quick and simple, and the resulting cookie was good. (I like my shortbread salty and this was not as salty as I like, so I will have to remember to add extra salt next time.) But the lemon flavor was nice and bright.
I've also made the espresso-chocolate variation before. I think I'll try one of the savory versions next!
