Holiday Almond Shortbread

Butter type matters—unsalted preferred; salted throws off flavor balance. Powdered sugar essential for texture; granulated won’t replicate same silkiness. Coconut extract isn’t mandatory but adds complex aroma; vanilla can be used alone. Flour split half oat for chew, half all-purpose for structure. If no oat, use all-purpose but dough shifts texture—less ‘bite.’ Arrowroot powder replaces cornstarch, softer result, subtle difference in mouthfeel. Sea salt for balanced saltiness, table salt too harsh working direct here. Sprinkles: holiday ones for looks. Edible sanding sugar or chopped nuts are good swaps if you want added crunch or nuttiness.

Mix butter and sugar slowly, or you trap air unevenly. Scrape sides often; dry bits ruin texture. Add vanilla and coconut after initial whip to layer flavors gently. Dry ingredients sifted and pre-mixed prevent that weird flour lumps—no one likes discovering crunchy flour pockets after baking. Slow flour incorporation avoids overdeveloping gluten; tough cookies are a tell. Medium speed after all flour goes in helps aerate dough, lightening final texture. Chill helps control spread and makes scooping smoother—room temp dough spreads erratically. Flatten with fork gently—too hard compresses the dough, leading to dense crumb. Bake low and slow: cookies hold pale color as doneness cue. No golden-brown edges needed. Cool on pan first; cookies fragile fresh from oven, maneuver carefully to avoid breakage. Complete cooling on rack prevents sogginess beneath. Store airtight, refrigeration extends life. Freezing honors dough’s integrity when thawed.