The holidays are a time when you, like me, probably pull out all the stops in the baked goods and dessert department. These might include an impressive assortment of highly decorated cookies, holiday cakes and homemade truffles and candies. For me, the
dessert making frenzy generally culminates with the preparation of a special dessert for New Year’s Eve dinner, and then—just like that— I slam on the baking brakes. From here on my dessert endeavors are much more humble. One of my favorite simple treats to make
in the New Year is shortbread. The dough comes together in minutes, and there’s no need to shape individual cookies—the shortbread is baked as a round and then cut in wedges after baking. I like to use some cornstarch to replace some of the flour, which
makes for a meltingly tender crumb. A sprinkle of coarse sugar on top is a pretty finish and adds a bit of crunch. And, if you can’t seem to stifle your baking over-achiever instincts, you can always dip the tips of the shortbread wedges in chocolate for flavor and effect.