"If you don't have a stand mixer or a hand-held electric mixer, mix the dough by hand. This shortbread may even be better that way (more on that later). A wine or other glass bottle can step in for a rolling pin. No cookie sheet? A half-sheet pan works well. If you don't have one, get one. You'll use it for everything in the kitchen."
"When it comes to cutting out festive stars and stockings, sugar cookie dough has long been the favorite, but shortbread is far more delicious. Understanding these cookies' three primary ingredients can help you choose which one to bake. The difference is a matter of proportion: Sugar cookies have a higher ratio of flour and sugar, which makes them sturdier and more like clay for rolling and cutting. But it comes at the cost of flavor. Shortbread highlights the milky allure of butter in its not-too-sweet dough."
Nostalgic holiday cookies vary widely in taste and texture. Sugar cookie cutouts are floury and mildly sweet, held together for rolling and decorated with hard icing. Shortbread foregrounds butter, producing a snappy, buttery cookie that pairs well with orange zest and a bright lemon glaze. Many specialized tools are optional; dough can be mixed by hand, a wine bottle can replace a rolling pin, and resealable bags can substitute for piping bags. Shortbread can be made slice-and-bake if cutters are unavailable. Ingredient proportions determine structure versus flavor: higher flour and sugar yield sturdier dough but less butter character.
Read at cooking.nytimes.com
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