Shortbread Basics

• Shortbread is Scottish in origin, and it was traditionally served during the period between Christmas and New Year's. Shortbread is made with just four basic ingredients: butter, vanilla extract, flour and sugar. Originally, shortbread cookies were baked in a large round mold and then cut into small wedges, but today you can make them in just about any shape you want. To get a buttery, rich flavor, use high-grade butter and real -- not imitation -- vanilla extract. Baked shortbread cookies can be stored at room temperature for a week in an airtight container once frosted. Unfrosted cookies can be stored in the freezer for a few months.

Use a Royal Icing

• Royal icing is ideal for cookies because it dries smooth and hard, so you can stack the cookies. It's made from a mixture of powdered sugar, water, meringue powder and an extract such as vanilla or lemon. Spread it on top of baked and cooled shortbread cookies for a rustic finish. For a smooth, flawless finish, thin prepared royal icing with a small amount of water and dip the top of the shortbread cookies into the icing. Hold the cookie over the bowl and allow some of the excess to drain off. Then place the cookie right-side-up on a piece of wax paper to dry.

Try Buttercream

• Buttercream is rich and soft and crusts over just slightly on top. While you cannot stack shortbread cookies with buttercream, you can still frost the tops of the cookies using tinted or white buttercream. Buttercream is made from whipping butter and shortening, milk, extract and powdered sugar together. Smooth buttercream over the top of baked and cooled shortbread cookies or use a piping bag and decorator's tip to pipe a decorative finish over the top.

Go for Dipped

• Shortbread cookies dipped in chocolate are called royal shortbread. Dip your baked shortbread cookies into melted white, dark or milk chocolate instead of frosting for a simpler, yet tasty finish. Melt chocolate in a double-boiler or microwave until smooth and glossy. Then dip the tops of the shortbread or the ends into the chocolate and place the cookies on a piece of wax or parchment paper until hardened. Alternatively, drizzle melted chocolate or smooth it on with a pastry blade to finish your cookies.