I don't have a huge sweet tooth but I love shortbread. I add a TB of chopped fresh rosemary to the mix, and then sprinkle just a little kosher salt on top before baking. It is amazing. I find the plain ones a little one dimensional, and unless you are talking about dipping them in dark chocolate (YUM), most of the toppings discussed make them too sweet for me. I also substitute some of the flour with whole wheat pastry flour to delude myself into thinking it has some nutritional value! I have substituted 1/4 of the flour (by weight) with good results but may try upping it some more next time. At 1/4, I can't tell the difference and neither can the kids. Lastly, making the wedges makes a small number of big cookies (translation - gone fast). So I can make them last a little longer (portion control), I take the dough and make a long log that I wrap in a piece of parchment or plastic wrap, kind of like making a compound butter. Pop in the fridge until firm (or make ahead and bake off as needed) and slice into little rounds. Happy Holidays, PJ!!! Jess Jess, love the idea of pairing herbs and salt with the sweet - I'm totally going to try that. And I like the log idea for making smaller cookies, too - although, I've never EVER had success with logs. they always get flat on one side, and I slice them lopsided... But for those more coordinated than I, sounds like a plan! PJH

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