Let’s face it, not all of us can decorate cookies to make them look like tempting works of art. It’s definitely not my strong suit, which is what prompted me to come up with a method to jazz up classic shortbreads without piping bags, food colouring and a mountain of patience. Dipping the tops of the shortbreads in melted white chocolate and then sprinkling them with chopped pistachios, crushed peppermint candies or chopped dried cranberries makes for a very pretty cookie, great for gifting and eating.
The recipe was featured in the Holiday 2013 edition of Ottawa at Home magazine, for which I am the food editor. Happy Baking!