I’m a bit addicted to these gorgeous Nordic Ware tins. I’d totally forgotten that I’d even bought this one until I was looking back on my Christmas posts from last year. This Nordic Christmas shortbread is better, I think, baked slightly thinner, so this recipe actually makes two lots. You can stuff it all in if you want to, but it makes some pretty mammoth slabs of shortbread, which I don’t think are quite as nice as these thinner, more delicate ones. If you don’t have a fancy schmancy tin, press it into a loose bottomed cake tin, then mark the slices out with a knife, cutting about half way through the mixture.
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